Preparation30 minsCook Time10 minsTotal Time 40 mins
Naan or other flatbread
cup pecan halves
Tablespoons olive oil, divided
shallots, thinly sliced
cup plus 2 Tablespoons balsamic vinegar, divided
ounces fresh Burrata or Mozzarella cheese, sliced
chicken breast, grilled and thinly sliced
cup fresh strawberries, washed and halved
Preheat oven to 400 degrees F. Place Naan bread on baking sheet and brush each with 1 tablespoon olive oil. Set aside.
In a medium skillet, toast pecans over medium heat for 4-5 minutes, until browned and crunchy. Remove from pan and set aside to cool.
Heat remaining olive oil in skillet over medium-low heat. Saute shallots for 6-7 minutes until browned, then sprinkle them with a pinch of sea salt. Saute another 5 minutes, then remove skillet from heat, adding balsamic vinegar and tossing to deglaze the pan and soak the shallots. Set aside to cool.
Place remaining balsamic in a small saucepan set over medium heat. Bring to a boil, then reduce heat to low, keeping a strong simmer, until the vinegar has reduced by ⅓ and coats the back of a spoon. Remove from heat and allow to continue to thicken.
Assemble the flatbread; arrange the Burrata/ Mozzarella slices on the Naan, then top with sliced chicken breast, caramelized shallots, strawberry halves, basil, and a sprinkle of sea salt.
Bake for 10 minutes. Remove from oven and drizzle on balsamic reduction, then top with arugula if desired. Enjoy!
Amount Per Serving
Calories1127kcalCalories from fat 684
% Daily Value
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs: