One of the best parts of summer is the lighter dinners. This dinner is wonderful and so easy.
Start with pecan crusted chicken, a nectarine and brie. I had some leftover pecan chicken from a salad.
I started with some olive oil on the flatbread and toasted them a little in the oven, about 350 degrees for 3 to 4 minutes.
Next brush with a little peach preserves, about ½ cup of chicken on each flatbread
Add sliced nectarine, red onion and brie. Bake at 425 degrees for about 10 to 12 minutes and top with some dressed arugula. I used some a simple vinaigrette.
This dish is so good, you will not be able to stop eating it. And it is a great way to use chicken leftovers.