Flatbreads with Chicken Breast and Corn

17/11/2023

Here’s a simple and delicious recipe for Flatbreads with Chicken Breast and Corn, with an Italian twist.

Ingredients

4 flatbreads (you can buy them ready-made or prepare them yourself)
2 chicken breasts
200 g of canned corn, drained
100 g of mixed salad (lettuce, rocket, etc.)
Salt and pepper to taste
Extra virgin olive oil
1 clove of garlic
Lemon juice (optional)
Dried oregano (optional)

For the sauce (optional):

200 g of Greek yogurt
A bunch of fresh mint
Salt and pepper to taste

Preparation

Start with the preparation of the chicken. Cut the chicken breasts into thin strips and marinate with a little oil, salt, pepper, a touch of lemon juice, and dried oregano. Let it rest for about 15-20 minutes.
Heat a pan over medium-high heat and cook the chicken strips until they are well browned and cooked through, about 5-7 minutes per side. Towards the end of cooking, add the crushed garlic clove to flavor the oil.
For the sauce, mix Greek yogurt with finely chopped mint, salt, and pepper. Adjust the intensity of the flavors to your taste.
Heat the flatbreads in a wide pan for a few minutes per side, until they become slightly crispy and warm.
To assemble the flatbread, spread some yogurt sauce on the base of the flatbread, add a bed of mixed salad, then distribute the drained corn and the cooked, warm chicken strips.
If you wish, you can add an additional touch of yogurt sauce on top of the chicken. Close the flatbread by folding the edges or rolling it up.

Did you know?

Piadina is a traditional street food from Emilia-Romagna, and it serves as a base for many fillings. The one I have proposed to you is a fresh and light filling, suitable for a summer lunch or an open-air picnic.

If you would like to pair a wine, you might opt for a light and fresh white, such as a Trebbiano or a Verdicchio, which goes well with the delicateness of the chicken and the freshness of the mint.