Categories: Pizza
Ingredients
- 1 lb. chicken breasts
- 4 Piadinas (flat bread or thin pizza crust)
- 1 tbsp basil pesto
- 1/4 cup each Asiago, Fontina, and Mozzarella, shredded
- 1 tbsp milk
- 2 cups spinach
- 1/2 cup grated Parmesan
- 1 tbsp Olive Garden's Signature Italian dressing
- 1/4 cup each of Romano and Parmesan cheese, shredded
- 2 tbsp sundried tomatoes, packed in olive oil and drained
- 1/4 cup of each smoked mozzarella and smoked provolone, shredded
- 1 tsp olive oil
- Pepper and salt, to taste
Directions
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Season chicken generously with salt and pepper.
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Heat olive oil in a large saute pan over medium-high heat. Once hot, place the coated chicken pieces in the middle. Cook thoroughly on each side for 5 to 6 minutes. Once cooked, cut the chicken pieces into small pieces.
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Now, heat the olive oil in a separate medium-sized saute pan; once hot, saute the spinach until tender, for a couple minutes.
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Melt the mozzarella with Asiago, Fontina and half of the Parmesan in a sauce pot over low heat. To help keeping the smooth consistency, feel free to add a small amount of milk. Add in the sun-dried tomatoes, Italian dressing and pesto.
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Spread the melted cheese mixture over one half of each Piadina.
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Top with 1/4 of the sauteed spinach and 1/4 of the grilled chicken.
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Spinkle smoked mozzarella, Romano, Parmesan, leftover Parmesan and smoked provolone over the spinach and chicken.
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Heat a small amount of olive oil over moderate heat in a large saute pan.
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Fold the Piadina in half and then carefully place into the middle of pan.
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Cook until golden brown on each side or for 2 to 3 minutes.
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Remove the pan from heat and cut into 4 to 6 triangular pieces. Serve the cooked Piadina with some dipping sauce.
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Enjoy.