Ingredients
1/2 cup Argula leaves
1 teaspoon fresh lemon juice
1 teaspoon olive oil
1/8 teaspoon black pepper
6 slices pancetta, rounds
1/2 cup
Grilled & Ready® Pulled Chicken Breast
, thawed
1 tablespoon vegetable oil
1/2 sweet onion, thinly sliced
1/2 cup fig jam
1 Naan-style flatbread
2 tablespoons blue cheese
Cooking Instructions
Preheat oven to 375°F and prepare a baking pan with non-stick cooking spray, set aside.
Heat oil in a skillet over medium-low heat. Cover and cook onions for 12-15 minutes or until onions become soft (if browning starts, stir in 1-2 teaspoons of water to prevent burning). Once onions are soft, stir in the fig jam and remove from the heat.
To assemble pizzette spread the fig and onion mixture over the naan bread. Layer with pulled chicken and blue cheese and place on the baking pan. Heat the pizzette in the oven for 10-12 minutes or until cheese is melted.
While pizzette is baking, pan fry pancetta rounds until they are cooked crisp, set aside.
Lightly toss the arugula with lemon juice, oil and black pepper. When pizzette is finished, cut into six slices and top each slice with pancetta round and arugula salad.
1/2 cup Argula leaves
1 teaspoon fresh lemon juice
1 teaspoon olive oil
1/8 teaspoon black pepper
6 slices pancetta, rounds
1/2 cup
Grilled & Ready® Pulled Chicken Breast
, thawed
1 tablespoon vegetable oil
1/2 sweet onion, thinly sliced
1/2 cup fig jam
1 Naan-style flatbread
2 tablespoons blue cheese
Cooking Instructions
Preheat oven to 375°F and prepare a baking pan with non-stick cooking spray, set aside.
Heat oil in a skillet over medium-low heat. Cover and cook onions for 12-15 minutes or until onions become soft (if browning starts, stir in 1-2 teaspoons of water to prevent burning). Once onions are soft, stir in the fig jam and remove from the heat.
To assemble pizzette spread the fig and onion mixture over the naan bread. Layer with pulled chicken and blue cheese and place on the baking pan. Heat the pizzette in the oven for 10-12 minutes or until cheese is melted.
While pizzette is baking, pan fry pancetta rounds until they are cooked crisp, set aside.
Lightly toss the arugula with lemon juice, oil and black pepper. When pizzette is finished, cut into six slices and top each slice with pancetta round and arugula salad.
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