A couple of years ago I made Outback’s Chicken Artichoke Flatbread for Super Bowl Sunday. It was a hit at the time but it was more like a spinach artichoke dip with chicken. I’ve been wanting to make it again to be more like Outback’s but just never got around to it.
Until now. And am I ever glad I did remake it. This was a quick, easy dish to put together and more like what the original from the restaurant was. It is light so you can have it for appetizers or a meal. I made it even easier by using a store bought rotisserie chicken. So convenient and always delicious. This will definitely be on our Super Bowl menu this year.
Chicken Artichoke Flatbread
Ingredients:
Flatout Light Flatbread
Rotisserie chicken
Fresh spinach
Marinated Artichoke hearts
Freshly grated Parmesan cheese
Instructions:
Heat a grill pan on high heat. Cook flatbread on each side for a couple of minutes to heat through. Slice chicken into bite size pieces. (NOTE: If your chicken is cold you can heat it up before placing on the flatbread.) Julienne spinach leaves and dice artichoke hearts.
Top flatbread with chicken, spinach and artichoke. Drizzle some of the marinated artichoke juice over the ingredients. Sprinkle cheese on top.
Turn on the broiler. Place the flatbread on a broiler safe pan and place under broiler until cheese is melted. Watch it carefully as it will melt quickly.
Let set for a few minutes to set then cut and enjoy.
