Chicken Tenders, Bocconcini and Sun-Dried Tomato Pesto Flatbreads

Spicy

with Caramelized Leeks

8 min

Difficulty: 2/3

Italian

Ingredients: Chicken tenders • Flatbread (enriched wheat flour, water, canola oil, yogurt (milk ingredients, modified corn starch, carrageenan, pectin, active bacterial culture), milk, yeast, buttermilk, sugar, vinegar, salt, wheat gluten, corn flour, guar gum, vegetable monoglycerides, baking powder, soy lecithin, natural flavours, potassium sorbate, calcium propionate, sodium bicarbonate, sorbic acid, enzymes) (milk, soy, wheat) • Baby tomatoes • Spinach • Bocconcini cheese (pasteurized milk, calcium chloride, microbial enzyme, bacterial culture) (milk) • Sundried tomato pesto (sundried tomato, water, soy oil, canola and extra virgin olive oil, tomatoes, garlic, parmesan cheese (milk, bacterial culture, salt, lipase, calcium chloride, microbial enzyme, powdered cellulose), basil leaves, salt, sugar, herbs, spices, vinegar, citric acid, xanthan gum, potassium sorbate) (milk) • Leek • Parmesan cheese (pasteurized milk, modified milk ingredients, water, modified corn starch and/or potato starch, cheese (milk, bacterial culture, salt, microbial enzyme, lipase), salt, citric acid, sodium phosphate, lactic acid, flavour, sodium citrate, potassium sorbate, caramel colour, beta-carotene, anticaking blend (potato starch, corn starch, dextrose, calcium sulfate, cellulose, natamycin, enzyme)) (milk) • Pine nuts • Balsamic vinegar (wine vinegar, cooked grape must, grape juice concentrate, caramel colour, natural flavour, sulphites) (sulphites) • Parsley • Chili flakes.

Allergens

Triticale

Soy

Mustard

Wheat

Milk

Sulphites

Pine nuts

Egg

May contain traces of allergens

Peanuts

Sesame

Tree nuts

Fish

Gluten

Utensils

Parchment Paper

Baking Sheet

Measuring Spoons

Strainer

Large Bowl

Large Non-Stick Pan

Whisk

Tags

30-min-or-less

Spicy

Ingredients

Bocconcini Cheese

100 g

Flatbread

2 unit(s)

Baby Tomatoes

113 g

Baby Spinach

113 g

Leek, sliced

56 g

Parsley

7 g

Pine Nuts

28 g

Parmesan Cheese, shredded

0.25 cup

Sun-Dried Tomato Pesto

0.25 cup

Balsamic Vinegar

1 tbsp

Chili Flakes

4 g

Chicken Breast Tenders

310 g

Sugar

1.25 tsp

Oil

2 tbsp

Salt

0.125 tsp

Pepper

0.125 tsp

Preparation

Before starting, preheat oven to 450˚F. Wash and dry all produce.
In a large non-stick pan, heat 1/2 tbsp (1 tbsp) oil over medium.
While the pan heats, using a strainer, rinse leeks to wash away any hidden dirt.
When hot, add leeks. Cook for 3-4 min, stirring often, until tender.
Add 1 tsp (2 tsp) sugar, half the vinegar and 2 tbsp (4 tbsp) water. Season with salt. Cook for 2-3 min, stirring often, until leeks are dark golden and water is absorbed.
Remove from heat.
Transfer to a plate.
Carefully wipe the pan clean.

Meanwhile, finely chop parsley.
Halve bocconcini.
Halve tomatoes.

Reheat the same pan (from step 1) over medium.
When hot, add pine nuts to the dry pan. Toast for 2-3 min, stirring often, until golden. (TIP: Keep your eye on them so they don't burn.)
Transfer to a plate.

Pat chicken dry with paper towels. Season with salt and pepper.
Heat the same pan over medium-high. When hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Sear for 3-4 min per side, until chicken is golden and cooked through.** Transfer to a plate.
To the same pan, add 1/2 tbsp (1 tbsp) oil, then half the spinach. Stir for 30 sec, until wilted. Season with salt and pepper.
Remove from heat.

On a parchment-lined baking sheet, arrange flatbreads. (NOTE: For 4 servings, use 2 parchment-lined baking sheets.)
Spread pesto over flatbreads.
Top with wilted spinach, chicken, caramelized leeks, bocconcini-tomato mixture, then sprinkle Parmesan over top.
Bake flatbreads in the middle of the oven until golden and bocconcini has melted, 7-8 min. (NOTE: For 4 servings, bake flatbreads in the middle and top of the oven, rotating sheets halfway through.)

In a large bowl, whisk together remaining vinegar, 1/4 tsp (1/2 tsp) sugar and 1 tbsp (2 tbsp) oil. Season with salt and pepper.
Add remaining spinach and remaining tomatoes, then toss to coat.
Garnish flatbreads with remaining parsley and chili flakes.
Cut flatbreads into quarters.
Divide between plates flatbreads and salad between plates.
Sprinkle pine nuts over salad.

If you've opted to add chicken tenders, pat dry with paper towels. Season with salt and pepper. Heat the same pan over medium-high. When hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Sear for 3-4 min per side, until chicken is golden and cooked through.** Transfer to a plate. Use the same pan to cook spinach.