Serves: 6
Total Calories: 290
Yield: 6
Spray counter lightly with non-stick cooking spray. Roll each roll into a 6-inch oval. Cover with plastic wrap and let rest 10-15 minutes. Remove plastic wrap and place each flatbread on grill or in a grill pan heated to medium low heat. Grill one side for a few minutes or until grill lines appear. Remove to a cooling rack. Spread grilled sides with pesto and top with chicken, tomatoes, onion, mozzarella and capers. Spoon small dollops of ricotta over each and sprinkle with Parmesan. Place back on grill or in grill pan. Cover and cook for 3-4 minutes or until cheese begins to melt. Top with arugula leaves.
This Grilled Chicken Pesto Flatbreads recipe is from the Rhodes Bake-N-Serv Cookbook Cookbook. Download this Cookbook today.
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