Chicken, Asiago & Arugula Flatbread

6 to 10 (as an appetizer)


  • 2 boneless skinless Smart Chicken breasts (grilled, seasoned, and diced)

  • 4 (4-ounce) flatbread pizza crusts

  • 2 cups crème fraîche

  • 2 cups grated Asiago or Asiago fresco cheese

  • 10 basil leaves, torn

  • 4 ounces arugula

  • ½ cup Quick-Pickled Red Onions (recipe follows)

  • Extra-virgin olive oil, as needed

  • Kosher salt and freshly ground black pepper


Preheat a convection oven to 400°F. Coat each flatbread liberally with crème fraiche. Season with kosher salt and freshly ground black pepper. Top with asiago, basil leaves, and chicken. Bake for about 5 to 7 minutes, until cheese is melted and flatbread is lightly toasted. In a small mixing bowl, toss the arugula with pickled red onions and a drizzle of olive oil. Cut the flatbreads into pieces and top with the arugula and onions.

Ingredients (for the Quick-Pickled Red Onions)

  • 1 red onion, thinly sliced

  • 1 cup apple cider vinegar

  • ½ cup red wine vinegar

  • 2 tablespoons sugar

  • 1 teaspoon salt

Directions (for the Quick-Pickled Red Onions)

In a saucepan, bring the vinegars, sugar, and salt to a boil. Pour the pickling liquid over the onion. Let cool to room temperature. Store in the refrigerator for up to one week.

Recipe created by Benjamin Maides, Chef, Au Courant Regional Kitchen, Omaha, Nebraska