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Roasted Tomato & Chipotle Chicken Flatbread

LeGourmet.tv
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November 14, 2011 AT 5:34 PM
Prep time: 15 min. Total time: 26 min. Serves: 8 1⁄2 cup (125 mL) cilantro, divided 1 tsp (5 mL) vegetable oil 1⁄4 cup (60 mL) thinly sliced green onions, white and green parts separated 1 tbsp (15 mL) Sensations by Compliments Roasted Garlic Seasoning Paste 1 1⁄3 cups (325 mL) rotisserie chicken, skin and bones removed and meat shredded 1 cup (250 mL) Sensations by Compliments Roasted Tomato Chipotle Salsa, divided 1 Sensations by Compliments Original Flatbread 3⁄4 cup (175 mL) Sensations by Compliments Au Gratin Shredded Cheese Blend 1. Preheat oven to 400°F (200°C). Chop half the cilantro. In a medium skillet, heat oil and sauté the chopped cilantro, white parts of onions and garlic paste until onion is softened, about 1 to 2 min. Stir in shredded chicken and 3⁄4 cup (175 mL) salsa and cook on low heat for another 1 to 2 min. 2. Place flatbread on a parchment paper-lined baking sheet, spread with remaining salsa and top with chicken mixture. Sprinkle cheese over top and bake for 5 to 7 min. or until cheese is melted and golden. 3. Top with remaining cilantro and onion. Slice into 8 strips and serve warm. Per serving (1⁄8 of the recipe): 200 calories, 13 g protein, 
8 g total fat (2.5 g sat. fat), 30 mg cholesterol, 20 g carbohydrates, 1 g fibre, 2 g sugars, 570 mg sodium