Olive Garden Chicken Piadina

Olive Garden Chicken Piadina

  • 1/4 cup diced sun-dried tomatoes, packed in olive oil
  • 1 cup fresh baby spinach
  • 1 teaspoon dried oregano
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon kosher or sea
  • 2 large pieces flat bread
  • 1 chicken breast, on the bone with skin (skin will be removed later)
  • 1/2 cup shredded mozzarella, part-skim
  • 2 cloves garlic, minced
  • 1/2 cup marinara for dipping, no sugar added

  1. Preheat oven to 400 degrees F. Place chicken breasts skin side up in a small roasting pan. Roast for 45 minutes or until chicken juices run clear and it reaches 165 degrees. Allow to cool until it can be handled. Remove skin and bone, then slice into thin strips.
  2. Combine mozzarella, shredded chicken, garlic, sun-dried tomatoes, spinach, oregano, salt, and, pepper. Place one flat bread on a parchment lined baking sheet. Spread chicken mixture over flat bread, top with the other flat bread. Bake until hot and cheese is melted, about 15 minutes.
  3. Allow to set for few minutes, then slice Piadina into 4 slices using a pizza wheel. Serve with marinara on the side for dipping.
  4. Enjoy!

Iklan Atas Artikel

Iklan Tengah Artikel 1

Iklan Tengah Artikel 2

Iklan Bawah Artikel