BBQ Chicken Balsamic Flatbreads

• 2 oz. Balsamic Onions
• 2 oz. Shredded Cheddar Cheese
• 1½ oz. Buttermilk Ranch Dressing
• ½ oz. Baby Arugula
• 12 oz. Diced Boneless Skinless Chicken Breasts
• 1½ oz. BBQ Sauce
• 4 Mini Naan Flatbreads

1. Cook the Chicken

   Pat diced chicken dry, and season with a pinch of pepper. If using antibiotic-free chicken breasts, cut into a 1" dice and season same amount. Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil. Add diced chicken and balsamic onions to hot pan and stir occasionally until chicken browns and reaches a minimum internal temperature of 165 degrees, 5-7 minutes. While chicken cooks, par-bake flatbreads.

2. 2

   Par-Bake the Flatbreads

   Place flatbreads on prepared baking sheet, flat side up. Place baking sheet under broiler. Broil until beginning to brown around edges, 1-2 minutes. Keep an eye on oven as flatbreads may burn easily under broiler.

3. 3

   Assemble and Bake the Flatbreads

   Carefully, flip flatbreads. Top evenly with BBQ sauce, chicken-onion mixture, and cheese. Place baking sheet under broiler again until cheese is melted, 1-2 minutes.

4. 4

   Finish the Dish

   Plate dish as pictured on front of card, drizzling ranch dressing over flatbreads and garnishing with arugula. Bon appétit!