Preparation30 minsCook Time10 minsTotal Time 40 mins
2 Naan or other flatbread
3/4 cup pecan halves
2 1/2 Tablespoons olive oil, divided
2 shallots, thinly sliced
1/2 cup plus 2 Tablespoons balsamic vinegar, divided
5 ounces fresh Burrata or Mozzarella cheese, sliced
1 chicken breast, grilled and thinly sliced
1 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: