Recipe: Grilled Pesto Chicken Flatbreads
Summer and the thrill and ease of eating outside means that we should all be grilling as much as possible. So to help make that possible we’re sharing these super-easy chicken and pesto flatbreads. They start with my favorite shortcut, pre-made naan bread, and get topped with basil pesto, grilled chicken breast, and corn. Make these for a quick weeknight dinner or appetizer from the grill and count on them to be done in as little as 15 minutes.
To make the chicken faster to grill, the chicken breast is butterflied (cut in half) first. This means it grills in just minutes and can then be diced for topping the flatbreads.
Pick up your favorite pre-made pesto or turn that surplus of fresh basil into a homemade version. Spread it onto naan (also, when buying naan, the thinner the naan, the crisper the finished flatbread), then top with corn, pepper flakes, cheese, and the grilled chicken. After five quick minutes on the grill, the bottoms of the naan are browned and crisp, and the cheese on top is oozy and melty.
medium boneless, skinless chicken breast (about 8 ounces)
- 1/2 cup
pesto sauce, divided
- 4 pieces
- 1/2 cup
fresh or frozen corn kernels (do not thaw)
- 1/4 teaspoon
red pepper flakes (optional)
- 2 cups
shredded mozzarella cheese, or shredded Italian blend cheese (8 ounces)
Heat an outdoor grill to medium heat (325 to 375°F). While the grill is heating, prep the chicken.
Cut the chicken breast in half horizontally (also known as butterflying). Season the chicken with salt. Rub 1 tablespoon of the pesto onto both sides of the chicken; set aside at room temperature.
When the grill is ready, add the chicken, cover the grill, and cook until grill marks appear and the chicken is cooked through, 4 to 5 minutes per side. Remove to a clean cutting board.
Place the naan in a single layer on a baking sheet. Divide the remaining pesto onto the naan and spread into an even layer. Sprinkle with the cheese. Sprinkle with the corn and red pepper flakes if using. Dice the chicken and divide evenly among the naan.
Working in batches if needed, place the flatbreads on the grill, cover, and cook until the bottoms are browned and crisp and the cheese is melted, about 5 minutes (reduce the heat on a gas grill or move to a cooler part of a charcoal grill if needed if the bottoms are browning too fast). Transfer to a cutting board and let cool at least 2 minutes before cutting into wedges and serving.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
Oven directions: This recipe can also be made in the oven. Roast the chicken in a 500°F oven on a foil-lined baking sheet until cooked through, checking after 5 minutes. Bake the assembled flatbreads on a baking sheet until crisp and browned on the bottoms, 5 to 7 minutes.