Spicy Mediterranean Flatbread

Oven fired flatbread with chipotle chicken thigh, roasted artichoke and red peppers, feta cheese and chipotle lime crema.

By: Kevin Jones, Signature Chef

Prep Time: 8 hours and 5 to 8 minutes
Cook Time: 40 to 52 minutes

RECIPE
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Servings:

Yield: 4 Servings

Ingredients:

Chipotle Chicken Thighs:
1 pound boneless and skinless chicken thighs
¼ cup canola oil
¼ cup chipotle peppers in adobo sauce
1 teaspoon ground cumin
1 teaspoon chili powder
¼ teaspoon Kosher salt
¼ teaspoon ground black pepper

Roasted Artichokes:
1 cup canned quartered artichoke hearts, drained
½ teaspoon olive oil

Chipotle Lime Crema:
¼ cup and 2 Tablespoons low-fat mayonnaise
¼ cup and 2 Tablespoons fat free sour cream
1 ½ Tablespoons lime juice
½ teaspoon finely chopped chipotle peppers in adobo sauce
1 Tablespoon and 1 teaspoon chopped fresh cilantro leaves
1/8 teaspoon Kosher salt

Spicy Mediterranean Flatbread:
4 whole wheat flatbreads, approximately 4-inch x 8-inch or whole grain pocketless Greek pita or whole grain naan
½ cup finely sliced canned fire roasted red peppers, drained
1 1/3 cups crumbled feta cheese
¼ cup chopped fresh Italian parsley leaves

Allergens:

Eggs, Gluten, Milk, Mustard, Soy, Wheat

Nutritional Information

Directions:

To Prepare Chipotle Chicken Thighs:
Trim excess fat off chicken thighs. Butterfly to even thickness. In a food processor or blender, combine all ingredients except chicken. Process on medium speed for 2 minutes or until smooth. Place chicken thighs in a stainless-steel bowl. Add marinade. Combine to evenly coat. Cover with plastic wrap. Place in refrigerator for at least 8 hours to marinate. Drain and discard excess when ready to bake. Place marinated chicken thighs on a hot grill or grill pan over medium heat. Grill until marked on both sides. Remove from heat. Place on a sheet pan. Finish cooking in a 350-degree Fahrenheit oven for 8 to 10 minutes or until cooked through. Remove from heat and allow to rest for 10 to 15 minutes before slicing into long thin strips. Use immediately. Or, cover and place in refrigerator until ready to use.
To Prepare Roasted Artichokes:
Toss artichoke hearts with olive oil and spread on a sheet pan coated with cooking spray. Roast in a preheated 475-degree Fahrenheit oven for 12 to 15 minutes or until browned on the edges.
NOTE: Flip over artichokes halfway through cooking time to promote even browning. Allow to cool slightly. Use immediately. Or, cover and place in refrigerator until ready to use.
To Prepare Chipotle Lime Crema:
In a mixing bowl, combine all ingredients. Mix well. Cover and place in refrigerator until ready to use.
To Prepare Spicy Mediterranean Flatbread:
Divide sliced chicken into 4 portions. Place 1 serving on each flatbread, making sure to spread out evenly to 1/4″ from the edge of flatbread.
In order, evenly top with:
-1/4 cup roasted artichokes
-2 Tablespoons roasted red peppers
-1/3 cup crumbled feta cheese.
NOTE: Do not pile ingredients in center but concentrate on spreading towards outside edges.
Cook in a preheated 350-degree Fahrenheit oven for 10 to 12 minutes or until cheese is melted. Remove from heat and drizzle each pizzetta with ¼ cup Chipotle Lime Crema. Sprinkle with 1 Tablespoon chopped cilantro. Cut as desired. Enjoy immediately!