2 large boneless, skinless chicken breasts

1 cup fresh basil pesto (store-bought or homemade)

4 pieces of flatbread (store-bought or homemade)

1 cup shredded mozzarella cheese

1/2 cup cherry tomatoes, halved

1/4 cup grated Parmesan cheese

2 tablespoons olive oil

Salt and pepper, to taste

Fresh basil leaves, for garnish (optional)

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Preheat oven to 400°F.
Season chicken breasts with salt and pepper, then heat olive oil in a skillet over medium heat.
Cook chicken for 6–7 minutes per side until golden brown and fully cooked. Let rest, then slice thinly.
Place flatbreads on a baking sheet and spread pesto over each one.
Top with sliced chicken, mozzarella cheese, cherry tomatoes, and Parmesan cheese.
Bake for 8–10 minutes until cheese melts and edges are crispy.
Remove from oven, garnish with fresh basil, and serve warm.

Naan, pita, or thin pizza crust can be used instead of flatbread.

Swap mozzarella for provolone, gouda, or goat cheese for variety.

Add extra veggies like red onion, spinach, or roasted peppers.

For heat, sprinkle red pepper flakes before baking.

Reheat leftovers in a 350°F oven for 5–7 minutes for best texture.