MY WIFE WAS THE BRAINS BEHIND THIS OPERATION.
Yes. Yes, I said it. My wife thought this one up all on her own. GENIUS! This is why I love her. Well, one of the many reasons. Sometimes she thinks of these creations in her head, or sees them somewhere, and that’s when I get the question… “Baaaaaabe? Can you make me thisssssss?” You bet your butt I can…
So this time it was pizza. She wanted pizza. PERFECT. I ALWAYS WANT PIZZA. Chicken? Bacon? Ranch? Dude, what? Avocado? Say no more… California Chicken Bacon Ranch Flatbread - Comin’ right up.
Before I give you guys another “easiest recipe of your life,” I figured I could break down the process a little. I like my chicken to be seasoned to perfection, and properly cooked. No one likes dry chicken, especially not my wife. I will completely dry the chicken cutlet (or breast) with a paper towel. If it’s super thick, pound it out, man. Tenderize that bird! I season the entire thing with pepper and salt before putting it onto a medium hot cast-iron skillet. I let the breast completely cool when I know it’s going back into the oven. Just don’t let it dry out! Two things: don’t under cook and don't over cook. Get a thermometer if you need to.. You got this…
Ingredients (for 2)
Garlic Naan Bread (2 pk)
1 Chicken Cutlet or Breast
2 Strips Cooked Bacon
6 Grape Tomatoes
Shredded Mozzarella Cheese
1 Cup Arugula
Cook the chicken and bacon ahead of time.
Let the chicken and bacon cool. Chop them up for the flatbreads.
Halve your grape tomatoes. Chop avocado.
Preheat your oven to 400.
Cover your flatbreads with mozzarella cheese to your liking.
Top with chicken, bacon, and grape tomatoes. Top with more cheese to hold everything in place.
Bake for 10-15 minute until melted and golden brown.
Remove and drizzle on your ranch dressing.
Top with arugula and finish with avocado “chunks.”
Pop them back into the over for 2 minutes and turn the oven off. The heat will be enough.
Remove. Let cool. Serve. Enjoy!