Chicken, Brie, and Nectarine Flatbread

A swipe of peach preserves works as a spread for these quick, fun flatbreads, adding a pleasant sweet note to balance rich Brie. Topped with peppery arugula and slick of Italian salad dressing for a final punch of flavor, every bite is an unexpected treat for your taste buds.

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  • Makes: 4 servings
  • Serving Size: 1 flatbread
  • Prep: 15 mins
  • Bake: 10 mins to 12 mins 425°
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Chicken, Brie, and Nectarine Flatbread
Ingredients
4
7 inches flatbreads
1/4
cup peach preserves
2
cups shredded purchased roasted chicken*
4
ounces Brie, sliced
2
nectarines, pitted and sliced
4
thin red onion slices
3
cups arugula, baby lettuce, and/or spinach
1/4
cup bottled Italian salad dressing
Directions
  1. 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.
  2. 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
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