Tuesday, June 24, 2014

Pecan Crusted Chicken, Brie and Nectarine Flatbread




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.

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