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Mushroom, Chicken and Asparagus Flatbread
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 9 pieces 1x
Description
Make Mother’s Day special this year by treating mom to this easy and tasty mushroom, chicken and asparagus flatbread recipe. With savoury notes from the pan-fried mushrooms and seasoned chicken, coupled with the herby and garlic flavours from the cheese blend, this easy appetizer or brunch menu item will sure be a hit!
Ingredients
Scale
- 1 (300g) flatbread
- 3/4 (150g) Boursin cheese, garlic & fine herbs
- 10 (thin) asparagus spears, trimmed & blanched
- 3 chicken thighs, skin & bone removed
- 12 mushrooms, sliced
- 3 Havarti cheese slices, torn
- Salt and black pepper
- 2 tbsp. + 1 tsp. olive oil
Instructions
- In a medium bowl, mix chicken thighs with salt, black pepper and 2 tablespoons olive oil.
- To a large frying pan, add seasoned chicken thighs and cook on medium heat until chicken has cooked through, flipping halfway. When done, remove from pan and slice.
- To the same frying pan, remove visible fat and add 1 tsp. oil. Add mushrooms and cook until golden-brown, about 3 minutes.
- To a flatbread, layer Boursin cheese, asparagus, Havarti cheese, chicken and mushrooms. Bake at 400°F degrees for 10 – 15 minutes or until crust is crispy (time and temp may vary depending on oven).
- Remove from oven and slice into 9 pieces, enjoy!
Notes
Visit Double Dose of Vitamin C for more recipes by Symone and Chantel.
Keywords: Mushroom, Chicken and Asparagus Flatbread
