I spend quite a bit of my downtime looking at recipes online, in magazines, and in cookbooks. Eric finds some of the recipes we make and enjoy on PBS cooking shows. Our kids also send us recipes that they think we would like, or that they want us to make with them when they visit. All that to say, we are a foodie family!

Because I save so many recipes to my computer, there are often similar recipes from different sources. And occasionally, if I find a recipe I want to try but I want to change up the ingredients or the procedure, I specifically search for a comparable recipe from another source. The latter was the case here.

I wanted to try a chicken & artichoke flatbread recipe from one source but did not want to use a few of the ingredients listed so I sought out a commensurate recipe. I was more amenable to the ingredient list from the second source but preferred the crust and procedure from the original reference.

Below is our mash up that made for a great mid-week dinner for the two of us. And an equally great dinner on a following night. Cut into smaller pieces, this makes a wonderful appetizer for a crowd as well.

Greek Chicken & Artichoke Flatbread (adapted from recipes on pamperedchef.com and tasteofhome.com) Total Time Required: 90 minutes, Prep Time: 30 minutes, Bake Time: 60 minutes, Yield: 8 appetizer servings, 4 main course servings

Ingredients:

• 3/4 pound chicken breasts, cooked to yield 2 cups diced chicken
• 1 sheet puff pastry, thawed
• 1-1/2 cups fresh parsley leaves, divided
• 2 garlic cloves, peeled
• zest of 1/2 lemon
• 12 ounces (about 1-1/4 cups) marinated artichoke hearts, drained
• 2 tablespoons olive oil
• 1/4 teaspoon each salt and black pepper
• 4 ounces feta cheese, divided
• 1 cup (4 ounces) shredded mozzarella cheese, divided
• 3/4 teaspoon dried oregano

Directions:

Preheat the oven to 350ºF. Choose a baking dish just big enough to fit the breasts without overlap. Spray it with cooking spray then add the chicken breasts to the dish. Season the chicken with salt and pepper. Bake for about 45 minutes, until the breasts reach an internal temperature of 165ºF. Once it is cooked and slightly cooled, cut the chicken into 3/4-inch cubes and set it aside.

Preheat the oven to 400ºF. On a lightly floured surface, roll the puff pastry into a 15″ x 10″ rectangle. Transfer the pastry to an ungreased baking sheet. Prick the pastry all over with a fork.

Bake it in the middle of the oven for 11 – 13 minutes, until the pastry is lightly browned.

When the crust is baked, sprinkle 1/2 cup of the mozzarella over the crust.

Meanwhile, coarsely process 1/2 cup of the parsley in a food processor. Remove it and set it aside for garnish. Add the remaining parsley and garlic to the processor and process until finely chopped. Add the lemon zest, artichokes, olive oil, salt, pepper, and half of the feta to the processor. Process until coarsely chopped.

Combine the artichoke mixture with the rest of the mozzarella and the cooked, cubed chicken in a large bowl and mix well.

Spread the mixture over the mozzarella coated crust.

Return the flatbread to the oven for 3 minutes. When it comes out of the oven, sprinkle the oregano over the top. Crumble the remaining feta and reserved parsley over the flatbread.

Cut it into the desired number of pieces, 16 for appetizers, 9 for lunch or dinner.

Serve warm.

Mixing it up produced great results!  ~Linda

Greek Chicken & Artichoke Flatbread (adapted from recipes on pamperedchef.com and tasteofhome.com) Total Time Required: 90 minutes, Prep Time: 30 minutes, Bake Time: 60 minutes, Yield: 8 appetizer servings, 4 main course servings

Ingredients:

• 3/4 pound chicken breasts, cooked to yield 2 cups diced chicken
• 1 sheet puff pastry, thawed
• 1-1/2 cups fresh parsley leaves, divided
• 2 garlic cloves, peeled
• zest of 1/2 lemon
• 12 ounces (about 1-1/4 cups) marinated artichoke hearts, drained
• 2 tablespoons olive oil
• 1/4 teaspoon each salt and black pepper
• 4 ounces feta cheese, divided
• 1 cup (4 ounces) shredded mozzarella cheese, divided
• 3/4 teaspoon dried oregano

Directions:

Preheat the oven to 350ºF. Choose a baking dish just big enough to fit the breasts without overlap. Spray it with cooking spray then add the chicken breasts to the dish. Season the chicken with salt and pepper. Bake for about 45 minutes, until the breasts reach an internal temperature of 165ºF. Once it is cooked and slightly cooled, cut the chicken into 3/4-inch cubes and set it aside.

Preheat the oven to 400ºF. On a lightly floured surface, roll the puff pastry into a 15″ x 10″ rectangle. Transfer the pastry to an ungreased baking sheet. Prick the pastry all over with a fork. Bake it in the middle of the oven for 11 – 13 minutes, until the pastry is lightly browned. When the crust is baked, sprinkle 1/2 cup of the mozzarella over the crust. 

Meanwhile, coarsely process 1/2 cup of the parsley in a food processor. Remove it and set it aside for garnish. Add the remaining parsley and garlic to the processor and process until finely chopped. Add the lemon zest, artichokes, olive oil, salt, pepper, and half of the feta to the processor. Process until coarsely chopped.

Combine the artichoke mixture with the rest of the mozzarella and the cooked, cubed chicken in a large bowl and mix well. Spread the mixture over the mozzarella coated crust. Return the flatbread to the oven for 3 minutes. When it comes out of the oven, sprinkle the oregano over the top. Crumble the remaining feta and reserved parsley over the flatbread.

Cut it into the desired number of pieces, 16 for appetizers, 9 for lunch or dinner. Serve warm.