Ingredients

Scale

Blueberry Balsamic Sauce:

1 cup frozen blueberries

1/8 cup brown sugar

5 T Pinehurst Olive Oil Wild Blueberry Balsamic

2 T minced jalapeno pepper, remove seeds

2 tsp cornstarch

1 T water

Chicken Flatbreads:

2 flatbreads, we used rectangular shape, but you can use any shape

2 chicken breasts, cut into 1 inch pieces

1 tsp Salt Sisters Tuscan Farmhouse Blend (sold in store)

1/2 cup blueberry balsamic glaze, use the remaining glaze to garnish

2 cups of arugula

1 red onion, sliced into thin slices

2 T Pinehurst Olive Oil Milanese Gremolata Olive Oil

1 cup of freshly grated mozzarella cheese

1/2 cup blueberries

**garnish with sliced jalapenos and fresh basil

Note: recipe adapted by street smart nutrition

Cook Mode Prevent your screen from going dark

Instructions

1. Prepare the sauce by adding all of the ingredients for the blueberry balsamic sauce together except for cornstarch. Let the blueberries simmer until soft and then add the cornstarch at the end to thicken sauce.

2. Season chicken with 1 tsp Tuscan Farmhouse Blend and then sauté in 1 T of Milanes Gremolata Olive until cooked through. Remove and set aside.

3. Heat 1 T Milanese Gremolata in the same pan chicken was cooked in and add the red onion. Cook slow to caramelize. Onions will be translucent when they are done. We added a splash of wild Blueberry Balsamic at the very end to intensify the caramelization effect.

4. To build the flatbreads, preheat oven to 400 degrees. Spread the blueberry glaze evenly on each flatbread, then layer on the arugula, chicken, caramelized red onion, blueberries. Top with shredded mozzarella cheese.

5. Bake for 8 to 10 minutes or until the cheese is fully melted. Remove from oven and let cool.

6. Garnish with optional jalapenos, more blueberries, fresh basil, and a drizzle of any remaining blueberry balsamic glaze.

Enjoy!!!