By Protein
Butter Board Chicken Flatbread Recipe
Ingredients
1 ea. Flatbread, Prepared (6-8" Long)
3 tbsp. Garlic Herb Butter (Sub-Recipe)
3/4 cup Roasted Winter Vegetables (Sub-Recipe)
1/4 cup Mozzarella Cheese, Shredded
3 oz. Tyson Red Label® Fully Cooked Unbreaded Wood Fire Seasoned Chicken Breast Strips, Cooked
1/4 cup Cranberry Glaze (Sub-Recipe)
As needed Parsley, Finely Chopped, for Garnish
Directions
- Heat the grilled chicken strips (Convection 350°F for 14-17 minutes, frozen).
- Spread the softened garlic herb butter evenly over the flatbread.
- Bake the crust first at 450°F for about 8 minutes to set it.
- Top with mozzarella, the roasted winter vegetables, and grilled chicken.
- Return to the oven and bake 12-15 minutes at 450°F, until the cheese is melted and the edges are golden.
- Drizzle cranberry glaze over the top and garnish with parsley. Keep extra cranberry glaze and herb butter on the side for serving.
Garlic Herb Butter
about 1/4 Cup
Ingredients
4 tbsp. Butter, Softened
3 ea. Garlic Cloves, Minced
1 tsp. Italian Seasoning
1/4 tsp. Salt
Directions
- Combine all ingredients in a bowl and mix well until smooth.
Cranberry Glaze
about 1/2 Cup
Ingredients
1/2 cup Cranberries, Fresh or Frozen
2 tbsp. Honey
1 tbsp. Balsamic Vinegar
2 tbsp. Water
1 sprig Rosemary
Directions
- Combine all ingredients in a saucepan and simmer until the cranberries burst and the mixture thickens, about 8-10 minutes.
- Remove the rosemary sprig before serving.
Roasted Winter Vegetables
about 2 1/2 Cups
Ingredients
1 cup Butternut Squash, 1/2" Cubed
1 cup Brussels Sprouts, Shredded
1/2 cup Red Onion, Thin Sliced Wedges
1 tbsp. Olive Oil
1/4 tsp. Salt
1/4 tsp. Pepper
Directions
- Toss the vegetables with olive oil, salt, and pepper.
- Roast at 425°F for 15-20 minutes, until charred and tender.
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