Italian Chicken Flatbread

By Betty I. from Thompson Intermediate School, Alabaster, Alabama 35007.


What a eye appealing dish this is! You can not help but want to try the flatbread and when you do you find out that it is just as delicious as it is good looking. The flatbread is light brown with the green , yellow and red bell peppers and cheese - all this makes it very appealing.Students could not wait to bit into the bread.

Nutrition Facts

Serving size: 1 flatbread

From Fat26%
From Saturated Fat10%
From Sugar5%


Ingredient 6 servings 50 servings
Peppers, green, yellow and red2 Tbsp3/4 cup
Bread, flat, multi grain650
Spinach, chopped, frozen1 lb9 lb
Butter buds, reconstitued1 tsp3 Tbsp
Flour, All purpose2 tsp3 oz
Spice, Nutmeg, grounf1/16 tsp1/2 tsp
Milk, skim, half pint4.50 oz1 qt 6 oz
Spice, pepper, black1/16 tsp1/2 tsp
Cheese, mozz, lite shred Bo35-101-M-0033 oz1 lb 9 oz
Cheese mozz. lite shred B035-101-M-0031.13 oz9.5 oz
Chicken diced, fully cooked9oz4 lb 11 oz


To prepare alfredo sauce: thaw spinach and press out residual water. Reconstitute butteer buds according to package directions. Heat to hot but not boiling; whisk in flour, stirring until smooth. Slowly add milk and stir until thickened. Add nutmeg and pepper. Fold in spinach and cheese.

Add peppers to steam table pan and steam for 3 minutes.

For each flatbread, add 1 T. alfredo sauce mixture,1.5 oz. chicken, top with 1 tablespoon of peppers.

Sprinkle 1 oz. mozz. cheese on top of flatbread.

Place in oven at 350 for about 5 minutes to crisp the flat bread and melt cheese.

Serve on sheet pan.