I was inspired by two recipes-One for pasta and a Kraft recipe for flatbread...I slightly wandered away from the directions to make my own twist of this gooey masterpiece.
Chicken Pesto Flatbread with Sundried Tomatoes
Whole Wheat Pitas
Philadelphia Savory Garlic Cooking Cream
Grilled Chicken Breast (leftovers worked well!)
Preheat oven to 350. Spread Philadelphia cooking cream onto pita bread and lay on a baking sheet. Top with pesto. Next, layer chicken and sun-dried tomatoes (amount as desired). Lightly sprinkle with parmesan cheese. Top with mozzarella.
Bake 10 minutes and enjoy.