Chicken, Asparagus, and Mushroom Flatbreads

Use rotisserie or leftover meat to make chicken flatbread toppings quickly and easily. This way, you can focus on the easy flatbread recipe itself. The combo of the two is a delectable dinner!

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  • Makes: 6 servings
  • Serving Size: 1/3 of a flatbread
  • Makes: 2 flatbreads
  • Prep: 30 mins
  • Bake: 11 mins 500°F
  • Bake: 5 mins 500°F

Chicken, Asparagus, and Mushroom Flatbreads

Directions

  1. Preheat oven to 500 degrees F. Line a large baking sheet with foil. Sprinkle foil with cornmeal; set aside. In a medium bowl combine flour, salt, baking powder, and pepper. Using a pasty blender, cut shortening into flour mixture until the mixture resembles coarse crumbs. Make a well in the center of the mixture. Add water and stir with a fork until combined. Knead dough a few times until smooth.
  2. Divide dough in half. On a lightly floured surface, roll each dough portion into a 14x5-inch oval. Arrange dough ovals on the prepared baking sheet. Brush with 1 tablespoon of the oil. Bake for 11 to 13 minutes or until lightly golden brown.
  3. Meanwhile, for topping, in a large skillet heat the remaining 2 tablespoons oil over medium-high heat. Add mushrooms and onion to hot oil; cook and stir for 3 minutes. Add asparagus; cook and stir about 3 minutes more or just until tender. Remove from heat. Stir in chicken, parsley, mustard, and thyme.
  4. Spoon half of the topping over each crust. Sprinkle with cheese. Bake about 5 minutes more or until cheese is melted.
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Nutrition Facts (Chicken, Asparagus, and Mushroom Flatbreads)

  • Per serving:
  • 435 kcal ,
  • 24 g fat
  • (7 g sat. fat ,
  • 4 g polyunsaturated fat ,
  • 11 g monounsaturated fat ),
  • 39 mg chol. ,
  • 551 mg sodium ,
  • 36 g carb. ,
  • 2 g fiber ,
  • 2 g sugar ,
  • 18 g pro.
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