Friday, February 10, 2012

February 10-Chicken Pesto Flatbread

Yum. Sometimes words just don't cut it, so that is all I have to say tonight. Yum. 
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!)
Sun-dried tomatoes
Parmesan Cheese
Mozzarella Cheese

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. 


  1. This looks delish, Kristin! Did you make your own pesto? If not, what brand did you use and where can I find it in the grocery store?

    1. Sometimes the grocery store has concentrated herbs in a little tube, in the produce section. I use the basil a lot. It squeezes out similar to toothpaste. :)