Chicken, Brie, and Nectarine Flatbread
7 inches flatbreads
cup peach preserves
cups shredded purchased roasted chicken*
ounces Brie, sliced
nectarines, pitted and sliced
cups arugula, baby lettuce, and/or spinach
cup bottled Italian salad dressing
- Preheat oven to 425 degrees F. Place flatbreads on a a baking sheet. Brush preserves over each flatbread to within 1/2 inch of edge. Layer on chicken, Brie, nectarines, and red onion slices.
- Bake flatbreads 10 to 12 minutes or until edges are golden and cheese just begins to melt. Top with greens and drizzle with dressing.
From the Test Kitchen
Purchased whole roasted chicken are a favorite budget-friendly time-saver. Shred chicken and freeze for a quick start to a meal.
Nutrition Facts(Chicken, Brie, and Nectarine Flatbread)
- Per serving:
- 603 kcal cal.,
- 24 g fat
- (8 g sat. fat,
- 3 g polyunsaturated fat,
- 5 g monounsatured fat),
- 108 mg chol.,
- 998 mg sodium,
- 62 g carb.,
- 5 g fiber,
- 19 g sugar,
- 35 g pro.
- Percent Daily Values are based on a 2,000 calorie diet