2 pieces frozen H-E-B Fully Cooked Lemon & Herb Chicken Breasts
2/3 c. mayonnaise
1/3 cup Rothschild Farm Raspberry Honey Mustard Pretzel Dip
1/2 c. shredded Parmesan cheese
1 small can sliced black olives, optional
6 handmade pita flatbreads
1 jar (13 oz.) H-E-B Harvest Moon Mediterranean Salad
1 c. (4 oz.) shredded mozzarella
Heat oven to 450°F. Cover 2 large baking sheets with foil.
Meanwhile, heat chicken breasts in microwave according to directions on bag. Cut chicken into bite-size pieces. Combine mayonnaise and honey mustard in a small bowl. Drain Mediterranean salad and slice vegetables thinly.
Place 3 pita flatbreads on each baking sheet. Place in oven and heat 2 to 3 minutes or until tops are slightly crispy. Remove from oven and turn flatbreads over.
Spread with mayonnaise mixture, divided evenly. Arrange chicken and Mediterranean vegetables over each flatbread. Sprinkle cheeses over tops and olives, if desired.
Bake 10 to 12 minutes or until cheese melts and begins to brown. Rotate pans halfway through heating time for even browning. Cool 3 minutes. Cut into wedges and serve while hot.
No Nutritional Information Available
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