Recipe - Flatbreads with shredded chicken, pesto and L’Extra Brie
Main dishes
Flatbreads with shredded chicken, pesto and L’Extra Brie cheese
4-6 servings
Preparation time
15 min
Cooking time
30 min
  • 2 large chicken breasts (or turkey)
  • 1 tbsp. olive oil
  • ½ tbsp. spices of your choice (Italian seasoning, oregano, thyme, etc.)
  • 4 flatbreads or naan breads
  • ½ cup basil pesto
  • ¼ red onion, thinly sliced
  • 2 ripe peaches or nectarines
  • 1 L’Extra Brie, sliced
  • 2 cups arugula
  • Drizzle of olive oil and balsamic vinegar


  1. Poach the chicken or turkey breasts in plenty of simmering salted water for 30 minutes, or until the meat is cooked. Shred it in a bowl and add the olive oil and spices of your choice. Season generously with salt and pepper and mix well.
  2. Spread pesto on each flatbread. Add the shredded chicken, a few slices of red onion, a few slices of peach or nectarine and a few slices of L’Extra Brie.
  3. Arrange on a baking sheet and place in an oven preheated to 350 °F (175 °C), or on the barbecue grill.
  4. Bake for 8 to 10 minutes, or until the cheese is melted. Garnish each flatbread with arugula, a drizzle of olive oil and a drizzle of balsamic vinegar.