Lauren K continues chicken month with a recipe for Chicken Spinach Flatbread.
Chicken Spinach Flatbread
“One of my favorite uses for cooked chicken is on top of pizza or a flatbread. This dish makes a stunning appetizer if cut into smaller squares or a delicious, easy pizza dinner.” – Lauren K
Total Time: 30 minutes
Serves 6, 2 pieces per serving
1 premade thin-crust pizza crust
Salt and pepper to season (about ¼ teaspoon each)
1 package frozen creamed spinach, thawed
1 cup chicken breast, cooked and chopped
6 slices bacon, cooked and crumbled
2 cups mozzarella or Italian blend cheese, shredded
Preheat oven to 375. Grease a cookie sheet with cooking spray and spread the dough out to reach the edges of the sheet in a rectangle. Season dough with salt and black pepper. Bake for 5 minutes and remove from oven. Spread the creamed spinach all over the surface of the dough and top with cheese. Sprinkle with chopped chicken and bacon. Bake an additional 10 minutes or until the cheese is fully melted and the crust is browned in the edges. Cut into 12 squares and serve hot.
Total Fat: 17.5 grams
Saturated Fat: 7.4 grams
Sodium: 402.2 milligrams
Carbohydrates: 28.6 grams
Fiber: 0.4 grams
Sugar: 1.3 grams
Protein: 25.6 grams
Cholesterol: 57.6 milligrams
Lauren K specializes in healthy meals that won’t break your budget. For more great ideas, visit Lauren K’s Kitchen.
Check out Lauren’s new cookbook Cooking with Lauren K.
Order online or pick up a copy at any of the following locations:
Smithmyer’s Superette, Loretto
B&L Winery, Johnstown
Bella Care Fitness and Physical Therapy, Claysburg
Allegheny Creamery and Crepes, Hollidaysburg
Festival Beverage and Frost Bites Ice Cream, Ebensburg
UPMC Altoona Hospital Gift Shop, Altoona
Altoona Mirror Newspaper, Altoona
Martella’s Pharmacy, Boswell, Windber and Johnstown
A special thanks to Smithmyer’s Superette for the ingredients for today’s dish.