Greek Chicken and Artichoke Flatbread

 Chewy flatbread is topped with seasoned grilled chicken and artichokes, for a delicious light meal, or appetizer. This recipe is simple to make and perfect for the warm summer months.

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With the warm weather bound to arrive any day now (fingers crossed!), we've been changing our eating habits to lighter fair. Winter for me is all about hardy casseroles, soups and stews. Spring and Summer is when we welcome back lighter foods and incorporate more grilled foods and salads into our repertoire. This flatbread is a perfect example. Chicken is combined with flavourful marinated artichoke hearts and earthy parsley, for a light and fresh tasting dish. Paired with a green salad, it makes for a deliciously simple and light meal.

I first made a version of this recipe back when I was a Pampered Chef consultant. Years ago, back when I was a stay at home mom, I decided to try my hand at selling Pampered Chef, since I love their products and I love to cook. The consultant life was not for me, as I hated to ask people to host parties and buy the product. It seemed like all my friends and family started avoiding me, since they thought I would constantly try to sell them something. After spending more than I was making, I decided to retire my apron. I still love Pampered Chef and their products and still buy many items from my girlfriend to this day. 

For my flatbread recipe, I took the basic idea from Pampered Chef and made it my own. We often have leftover chicken in the fridge, so I thought this would be a great way to use it up. I had seasoned my chicken breast with lemon pepper and oregano before grilling it, so I knew the artichoke hearts and salty cheese would pair nicely with my seasoned chicken. This recipe is really versatile, as you can change the fresh herbs, cheese and veggies if wanted. Jarred roasted red pepper can be paired with cilantro, manchego and Cotija, for a Tex Mex take on this delicious recipe. If you're feeling like Italian, you can go the Caprese route, with tomatoes, basil and mozzarella. The possibilities are endless!

What is flatbread?

Flatbread has been popping up on grocery store shelves and in restaurants for years now, but what is it? Basically, it is an unleavened bread which originated in Egypt; but many cultures have their own version of flatbread. Afghanistan and India have naan bread, Central and South America have tortillas and even Italy has a version called piadina. Flatbread found in grocery stores across Canada and the U.S tastes a lot like naan bread. 

How to use flatbread

There are so many ways to use flatbread. Some people like to eat it plain; drizzled with olive oil, sprinkled with coarse salt and warmed in the oven. You can then cut it up and serve it with dips and hummus. Many love to use flatbread to make pizza, as it is simple and delicious. Simply add sauce, cheese and toppings of your choice and pop it in the oven (or on the grill) to melt the cheese. Some even love using flatbread to make sandwiches, since it is a sturdy hardy bread that can hold a decent amount of meats, veggies and cheese. I think my favourite way to use flatbread would be to make delicious light entrees or appetizers such as this one.

How to Make Greek Chicken and Artichoke Flatbread

In this recipe, store bought crescent roll dough is used, but feel free to purchase ready made flatbread if desired. Unroll the crescent roll dough onto a parchment lined rimmed baking sheet (9x13 inches), and pinch the seems. Press it out to the edges of the baking sheet. Place in a preheated oven, for 10-15 minutes; until the top begins to brown slightly.

While the flatbread bakes, chop fresh parsley, saving some for garnish. To the remaining parsley, add minced garlic, and give it another good run through with your chef knife, to combine. Set aside.

In a bowl, combine cooked, diced chicken breast (I seasoned mine with lemon pepper, oregano, salt and pepper before grilling), with parsley/garlic mixture, marinated artichoke hearts (drained), olive oil, lemon zest, salt and pepper, feta cheese and shredded gouda cheese.

Spread chicken mixture on top of partially baked flatbread and return to the oven. Once chicken mixture is heated through and cheese has melted, remove from oven and sprinkle with remaining fresh parsley, before slicing. 

This recipe is a great way to use leftover cooked chicken breast. Served with a green salad, it makes a wonderful light warm weather meal.

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Equipment needed for this recipe

• chef knife
• 9x13 inch rimmed baking sheet
• parchment paper
• cutting board
• large mixing bowl
• mixing spoon or spatula
• cheese grater
• pizza cutter

Greek Chicken and Artichoke Flatbread

1 pkg refrigerated crescent rolls

1 C fresh parsley

4 cloves garlic, peeled and minced

1- 12 oz jar marinated artichoke hearts, drained and roughly chopped

zest of 1 lemon

1 Tbs olive oil

4 oz feta cheese

8 oz gouda cheese, grated and divided

2 C cooked chicken breast, diced

1/4 tsp each pink sea salt and fresh ground pepper

Preheat oven to 400 degrees F. 

Line a 9x13 inch rimmed baking sheet with parchment paper. Unroll the crescent roll dough onto the parchment lined baking sheet, pinching the seems and pressing the dough out to the edges of the pan. Bake for 10-15 minutes, until the top begins to brown slightly.

While flatbread bakes, finely chop the parsley, reserving 1/4 C for garnish. To the remaining 3/4 C parsley, add the minced garlic and run your knife through it, to combine. Set aside. 

 
Add the diced cooked chicken to a large mixing bowl, along with the parsley/garlic mixture. Add in the lemon zest, olive oil, artichoke hearts, salt and pepper, feta cheese and half the gouda, mix well to combine.

Spread the chicken mixture on the par baked flatbread and sprinkle with remaining gouda, before returning to the oven for an additional 5-10 minutes; until chicken is warmed though and cheese is melted.

Remove parchment and flatbread to a cutting board and sprinkle with remaining parsley before slicing.

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