California Chicken Flatbread
1/2 Pack Martin’s 12 Sliced Potato Rolls (6 rolls)
2 Tablespoons Olive Oil
1/2 Cup Shredded Monterey Jack Cheese
1 Boneless Skinless Chicken Breast, pounded to ½ inch thickness
Salt and Pepper, to taste
2-3 Slices Cooked Bacon, chopped
1/2 Avocado, diced
1/2 Red Pepper, diced
1/4 Cup Packed Cilantro Leaves, roughly chopped
1/2 Teaspoon Crushed Red Pepper Flakes
1/4 Cup Ranch Dressing
1 Teaspoon Chipotle Seasoning
Preheat oven to 350 degrees.
Season chicken with salt and pepper to taste. Cook in a pan or skillet on the stove over medium-high heat for about 3-4 minutes each side or until cooked through. Dice chicken and set aside.
Cut one sheet of 12 Sliced Potato Rolls (6 rolls) in half horizontally. Transfer both halves, cut-side-up to a prepared baking sheet. Brush with olive oil. Sprinkle with shredded cheese. Top with chicken, red peppers, and bacon. Bake for 10-12 minutes until cheese is completely melted.
Meanwhile, whisk together ranch dressing and chipotle seasoning.
When flatbread is finished baking, top with avocado, cilantro, and crushed red pepper flakes. Drizzle with chipotle ranch dressing and serve immediately.
Recipe adapted from: www.lecremedelacrumb.com