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Fennel & Chicken Flatbread

August/September 2005, EatingWell Serves Two, The EatingWell Healthy in a Hurry Cookbook (2006)

Your rating: None Average: 4.3 (52 votes)

Here's an easy, new take on pizza: pita rounds that hold a fennel and chicken saute and that are then baked until the cheesy topping melts. Although great warm, they're just like pizza: a fabulous lunch out of the fridge the next day.



READER'S COMMENT:
"I did some fairly substantial tinkering to this recipe (because like some other commenters, I thought it sounded quite bland). The end result is Grilled Asian Fennel and Chicken Flatbread, which you can read about on my Eating the Rainbow...
Fennel & Chicken Flatbread

6 Reviews for Fennel & Chicken Flatbread

02/10/2011
Great for Entertaining.....

I also did some tampering some inspired by previous comments so thank you. Adding onion, mushroom and roasted garlic from whole foods. Minced garlic may have done the trick but I did not feel like peeling garlic today hahaha! I also threw some oregano and some cayenne pepper in there. I used mozzarella cheese. Overcooked them on accident but worked well cause my husband loved it overcooked and crunchy!! He said we need to entertain with these! I think a glass of red wine would be perfect with this.
Might try adding tomatoes next time.

Comments
08/27/2010

I did some fairly substantial tinkering to this recipe (because like some other commenters, I thought it sounded quite bland). The end result is Grilled Asian Fennel and Chicken Flatbread, which you can read about on my Eating the Rainbow food blog at:

http://superfoodsyear.blogspot.com/2010/08/tinkering-makes-for-tasty.html

Enjoy!

Comments
04/02/2010
Anonymous

great tasting and you can make it ahead of time and refrigerate then bake later. i add some hot garlic sauce to add some depth and use a little dice garlic (who doesn't love garlic?)

Comments
03/20/2010

It was a hit! Very tasty and looked great, like gourmet pizza! I brought some in to the office for lunch the next day and all the girls wanted the recipe, one of them has made it already.

When I was making it, I noticed the recipe doesn't call for salt. I wasn't comfortable with that so I did add a little to the veggies. I also added to the vegetables some small sliced portabella mushrooms and one small thinly sliced onion.

I love fennel with chicken and will look for more recipes. Thanks so much for this recipe.

Heather

Comments
03/14/2010
Anonymous

Can't really rate yet as I haven't tried it. It looks amazing. Do you think you could use flour totillas? And would one preheat it before layering the ingredients? I guess I could just try it. Can't get decent pita down here in Florida. Guess not enough Lebanese down here. Have to get it from friends in MA.

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