6 large flatbreads
olive oil
2 chicken breasts, cooked and shredded
4 oz pesto
4 c mozzarella cheese
5-6 roma tomatoes, chopped
1 c Parmesan cheese
1 c fresh basil, sliced
balsamic vinegar, opt
1. Preheat oven to 500* and line two sheet pans with foil or parchment paper.
2. Brush olive oil on flatbreads. Toss chicken in pesto.
3. Layer flatbreads with mozzarella, tomatoes, chicken, and Parmesan.
4. Bake for 10-12 minutes, until cheese is golden brown.
5. Top with basil and balsamic vinegar before serving.
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