All recipesLunch ClubChicken and pepperoni melts40 min 4 portionsView nutrition on NutracheckSave recipeJoin to planI cooked thisPrint cardIngredientsCooking for480g pepperoni slices150g grated mozzarella200g chicken breast4 flatbreads1/2 yellow pepper, sliced1 jar tomato and herb pasta sauce or ready-made pizza sauce1 tbsp grated ParmesanHandful of rocket8 cherry tomatoesMethod1Begin by cooking the chicken, I like poaching mine as it helps retain its tenderness! Place the chicken breast in a saucepan, covering it with water and adding a chicken stock pot2Boil for around 15 minutes or until fully cooked. Once done, remove the chicken and shred it using two forks3In a bowl, combine the shredded chicken with half of your pasta sauce4If you'd like to create your own sauce, there are lots of tomato sauce recipes available in the club5On one half of the flatbreads, spread the chicken mixture, then add the sliced yellow pepper, pepperoni, and some mozzarella6Fold the flatbread over, add a bit more tomato sauce on top along with cheese and the remaining pepperoni7Bake in the oven at 180°C for about 20 minutes, or until bubbling and golden you can also air fry these!8Serve with rocket and tomatoes, and maybe drizzled with balsamic glaze, and enjoy!#ChickenComments Sign in to leave a comment.Be the first to leave a note.
