Categories: Pizza/flatbread

Ingredients

• 1 medium boneless, skinless chicken breast (about 8 ounces)
• Kosher salt
• 1/2 cup pesto sauce, divided
• 4 pieces naan
• 1/2 cup fresh or frozen corn kernels (do not thaw)
• 1/4 teaspoon red pepper flakes (optional)
• 2 cups shredded mozzarella cheese, or shredded Italian blend cheese (8 ounces)

Directions

1. Heat an outdoor grill to medium heat (325 to 375°F). While the grill is heating, prep the chicken.

2. Cut the chicken breast in half horizontally (also known as butterflying). Season the chicken with salt. Rub 1 tablespoon of the pesto onto both sides of the chicken; set aside at room temperature.

3. When the grill is ready, add the chicken, cover the grill, and cook until grill marks appear and the chicken is cooked through, 4 to 5 minutes per side. Remove to a clean cutting board.

4. Place the naan in a single layer on a baking sheet. Divide the remaining pesto onto the naan and spread into an even layer. Sprinkle with the cheese. Sprinkle with the corn and red pepper flakes if using. Dice the chicken and divide evenly among the naan.

5. Working in batches if needed, place the flatbreads on the grill, cover, and cook until the bottoms are browned and crisp and the cheese is melted, about 5 minutes (reduce the heat on a gas grill or move to a cooler part of a charcoal grill if needed if the bottoms are browning too fast). Transfer to a cutting board and let cool at least 2 minutes before cutting into wedges and serving.

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