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Sunday, September 15, 2013

Flat Bread Chicken With Summer Salsa


As promised, here is the Flat Bread Chicken recipe my husband created. A very tasty recipe where the chicken, bacon, ranch, and salsa come together very well. I included the salsa recipe again for this.  I had found this hard to eat because it was hard to fold up. So I did end up eating this with a knife a fork. My suggestion is to flatten the chicken breast, it might make it easier to eat as a sandwich.




Flat Bread Chicken w/ Summer Salsa

Flat Bread Chicken
4 flat breads
4 5oz. Chicken breasts
4 slices provolone cheese
8 strips bacon
1 cup flour
1 cup buttermilk
1 cup Panko breading
Ranch dressing

Cook bacon to desired crispness, pat dry.Trim skin and fat from chicken breasts. Preheat fryer/ frying pan to 375 degrees. Dip chicken in flour (shake excess flour), dip into buttermilk, dip into Panko breading, then drop into fryer for 6 minutes or until cooked throughout. Drain. Heat flat bread in a skillet, melting cheese on top side of bread. Place bread on plate, place desired amount of ranch dressing next on bread, place bacon next, then place chicken. Top with shredded lettuce and summer salsa on top of chicken.

Summer Salsa
1 small cucumber (cleaned and diced)
1 small green pepper (cleaned and diced)
1 bunch green onions (cleaned and diced)
4 oz. mushrooms (cleaned and diced)
3 large Tomatoes (diced)
2 red apples (peeled and diced) add tablespoon of lemon juice to apples to keep from browning.
6 oz. Walnuts
1 bunch fresh parsley
2 tablespoons chopped dill
2 tablespoons Mrs. Dash original seasoning.

Mix all ingredients in mixing bowl and refrigerate for 1 hour before serving. 

3 comments:

  1. That looks really good!

    ReplyDelete
  2. This is just awesome and I can't wait to try this delicious combination. Thank you so much for sharing with Full Plate Thursday and hope you are having a great weekend!
    Come Back Soon,
    Miz Helen

    ReplyDelete

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