Recipes

• 1 pkg (300 g)
  Lilydale^® Seasoned, Oven Roasted Chicken Breast strips
• 2
  naan breads
• 3 tbsp (45 mL)
  basil pesto
• 4 oz (125 g)
  fresh mozzarella, sliced
• 1
  tomato, thinly sliced
• Pinch
  each salt and pepper
• 2
  large fresh basil leaves, torn (optional)

1. Preheat oven to 425˚F (220˚C). Brush each naan bread evenly with pesto. Top with Lilydale^® Seasoned, Oven Roasted Chicken Breast strips, mozzarella and tomato slices. Sprinkle with salt and pepper.
2. Place on parchment paper–lined baking sheet; bake for about 10 minutes or until cheese melts and naan is toasted. To serve, cut into slices. Sprinkle with basil (if using).

Sprinkle with arugula or spinach if desired.

Serve with hot peppers in oil for a spicy kick.