Fennel & Chicken Flatbread
Here's an easy, new take on pizza: pita rounds that hold a fennel and chicken saute and that are then baked until the cheesy topping melts. Although great warm, they're just like pizza: a fabulous lunch out of the fridge the next day.
Ingredients
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2 teaspoons extra-virgin olive oil
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1 bulb fennel, quartered, cored and thinly sliced, plus 1 tablespoon chopped feathery tops for garnish
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1 red bell pepper, thinly sliced
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8 ounces boneless, skinless chicken breast, very thinly sliced crosswise
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4 6-1/2-inch whole-wheat pitas, or eight 4-inch whole-wheat pitas
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1 cup shredded provolone cheese
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Freshly ground pepper, to taste
Directions
1.
Preheat oven to 500 degrees F .
2.
Heat oil in a large nonstick skillet over medium heat. Add fennel and bell pepper and cook, stirring often, until the vegetables begin to soften, about 5 minutes. Add chicken and cook another 5 minutes, stirring often, until the vegetables are tender and the chicken is cooked through.
3.
Place pitas on a baking sheet and top each with an equal portion of the chicken and vegetable mixture; sprinkle with cheese and pepper. Bake until the cheese melts and turns golden, 10 to 15 minutes. Sprinkle with chopped fennel tops and serve warm.
Nutrition information
Calories 447, Total Fat 13 g, Saturated Fat 6 g, Monounsaturated Fat 4 g, Cholesterol 6 mg, Sodium 660 mg, Carbohydrate 53 g, Fiber 10 g, Protein 30 g, Potassium 416 mg. Daily Values: Vitamin A 35%, Vitamin C 160%, Calcium 25%. Exchanges: Starch 3, Vegetable 1, Medium-Fat Meat 3.
Percent Daily Values are based on a 2,000 calorie diet
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