Categories: Pizza

Ingredients

• 1 lb. chicken breasts
• 4 Piadinas (flat bread or thin pizza crust)
• 1 tbsp basil pesto
• 1/4 cup each Asiago, Fontina, and Mozzarella, shredded
• 1 tbsp milk
• 2 cups spinach
• 1/2 cup grated Parmesan
• 1 tbsp Olive Garden's Signature Italian dressing
• 1/4 cup each of Romano and Parmesan cheese, shredded
• 2 tbsp sundried tomatoes, packed in olive oil and drained
• 1/4 cup of each smoked mozzarella and smoked provolone, shredded
• 1 tsp olive oil
• Pepper and salt, to taste

Directions

1. Season chicken generously with salt and pepper.

2. Heat olive oil in a large saute pan over medium-high heat. Once hot, place the coated chicken pieces in the middle. Cook thoroughly on each side for 5 to 6 minutes. Once cooked, cut the chicken pieces into small pieces.

3. Now, heat the olive oil in a separate medium-sized saute pan; once hot, saute the spinach until tender, for a couple minutes.

4. Melt the mozzarella with Asiago, Fontina and half of the Parmesan in a sauce pot over low heat. To help keeping the smooth consistency, feel free to add a small amount of milk. Add in the sun-dried tomatoes, Italian dressing and pesto.

5. Spread the melted cheese mixture over one half of each Piadina.

6. Top with 1/4 of the sauteed spinach and 1/4 of the grilled chicken.

7. Spinkle smoked mozzarella, Romano, Parmesan, leftover Parmesan and smoked provolone over the spinach and chicken.

8. Heat a small amount of olive oil over moderate heat in a large saute pan.

9. Fold the Piadina in half and then carefully place into the middle of pan.

10. Cook until golden brown on each side or for 2 to 3 minutes.

11. Remove the pan from heat and cut into 4 to 6 triangular pieces. Serve the cooked Piadina with some dipping sauce.

12. Enjoy.

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