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Rotisserie Chicken Cheat! Peachy BBQ Chicken Flatbreads
With super quick prep & just a few ingredients, you'll be a rock star in the kitchen for any weeknight dinner or your next party! Our Peachy BBQ Chicken Flatbreads are the best bite you'll put in your face! Seriously!
If you want a recipe to keep in your back pocket, I’m your girl. Our Peachy BBQ Chicken Flatbreads uses peach preserves (in your pantry), your fave BBQ sauce (also in your pantry), rotisserie chicken (pull the meat off the bones & keep at all times in your freezer), flatbreads or naan (stores great in the freezer), onions (you always have those), crumbled goat cheese ( I’m addicted, it’s always in my fridge) and fresh parsley (should be in your fridge cuz it freshens everything).
Watch The Video & See How to Make Them!
Toasting the flatbreads is key! They have to be crisp so that they slice like a pizza once we top them with all the heavenly toppings we’re putting on them! I used to make this Peachy BBQ sauce from scratch. It’s great but who has time for that? Then I realized if I peached up a good smoky BBQ sauce from the store, no one will know the difference! Same goes with rotisserie chicken. Why bother with roasting your own chicken, when you can pay the same amount, save time and guarantee flavor?
Baby, I’m smart. Like, make your life easier smart!
With super quick prep & just a few ingredients, you'll be a rock star in the kitchen for any weeknight dinner or your next party!
Ingredients
- 2 cups pulled cooked chicken (rotisserie chicken works well)
- 1 cup Smoky BBQ Sauce (homemade or your favorite bottled brand)
- 3 heaping TBS Peach Preserves
- 4-6 oz crumbled goat cheese
- 4 TBS olive oil, divided
- 1 large red onion, sliced in half moons
- ½ TBS Creole Seasoning
- ¼ cup flat leaf parsley, chopped
- Fresh ground pepper
- 4 flat breads or pocket-less pitas
Instructions
- Preheat oven to 450 degrees.
- In a small saucepan, heat the BBQ Sauce and Peach Preserves over medium heat.
- Whisk together and let bubble for 2-3 minutes.
- Add in chicken and stir to coat fully with the BBQ sauce; set aside.
- In a large skillet over med-high heat, add 2 tbs. olive and let it get hot.
- Add the onions Creole seasoning and cook until soft, about 5 minutes.
- Set onions aside.
- Meanwhile place the flat bread on the bare oven rack and slightly brown on both sides for 3-4 minutes per side.
- Remove from oven and place on a large baking sheet or cutting board.
- Top with saucy chicken, onions, and goat cheese.
- Sprinkle with fresh parsley and fresh ground pepper.
- Cut into quarters for a terrific appetizer!
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