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Home Food & Recipes Chicken

Chicken, Asparagus And Mushroom Flatbread Recipe

Try this delicious recipe from Better Homes and Gardens Eat well Live well special now!
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Chicken, Asparagus & Mushroom Flatbread

Prep: 30 minutes

Bake: 15 minutes

Makes 6 servings

Ingredients

  • 1 Tbsp cornmeal
  • 2 cups plain flower
  • ½ tsp baking powder
  • ½ tsp salt
  • ½ tsp black pepper
  • 80g butter
  • ¾ cup cold water
  • ¼ cup olive oil
  • 1 cup sliced mushrooms
  • 2/3 cup thinly sliced red onion
  • 1 cup 5cm pieces thin asparagus
  • 1 cup shredded cooked or barbecue chicken
  • ¼ cup chopped fresh Italian parsley coriander or basil
  • 1 Tbsp Dijon-style mustard
  • 1 tsp chopped fresh thyme
  • 1 1⁄2 cups shredded mozzarella and/or Swiss cheese (170g)

Method

  1. Preheat oven to 260°C. Line a large baking sheet with foil, sprinkle with cornmeal. In a medium bowl stir together flour, baking powder, salt, and pepper. Using a pastry blender, cut butter into flour mixture until the mixture resembles coarse crumbs. Make a well in the center of the mixture. Add water and stir with a fork until combined. Knead dough a few times until smooth.
  2. Divide dough in half. On a lightly floured surface roll each dough portion into a 36 x 13cm oval. Arrange dough ovals on the prepared tray. Brush each with 1½ tsp oil. Bake for 10 minutes or until flatbreads are light brown.
  3. Meanwhile, for topping, in a 25cm frying pan heat the remaining 2 Tbsp oil over medium-high. Add mushrooms and onion. Cook, stirring for 3 minutes. Add asparagus. Cook stirring for another 3 minutes or just until tender. Remove from heat. Stir in chicken, parsley, mustard, and thyme.
  4. Spread topping over flatbreads. Sprinkle with cheese. Bake 5 minutes more or until cheese melts. Serve warm.

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