Naan bread is topped with chunks of crispy chicken, generously sprinkled with pepper jack cheese and thinly sliced rings of sweet peppers. Lightly toasted then pieces of avocado, a sprinkle of crisp, crumbled bacon, and a heavy handed drizzle of our bold chipotle ranch dressing is added. These California Chicken Flatbread sandwiches will leave you singing ‘hallelujah’ and have everyone praying for seconds.
Salt and pepper the pounded chicken, to taste, on both sides. Cook the seasoned chicken in a large, shallow skillet over medium-high heat for about 3-4 minutes on each side or until cooked through. When the chicken is cool enough to touch, dice and set it aside.
Lightly brush naan with the olive oil. Sprinkle the cheese evenly overtop. Evenly assemble with the chicken, sweet peppers, and the bacon. Place on a baking sheet that's been prayed with non stick cooking spray. Bake them at 350 degrees for 10-15 minutes, or until the cheese is completely melted.
In a small bowl, stir together the dressing and chipotle seasoning. When the flatbread's finished baking, generously top them with the avocado, cilantro, and (optional) crushed red pepper flakes. Drizzle ( as little or as much as your heart desires) with chipotle ranch dressing.
Serve and enjoy!
Notes
This recipe serves two as a meal, but can easily be doubled to serve a family lunch or dinner.
Adapted from Creme De La Crumb