Ingredients

• 4 ounce Bacon
• 1 unit Onion
• 1 clove Garlic
• 10 ounce Chopped Chicken Breast
• 4 tablespoon BBQ Sauce
• 2 unit Flatbreads
• 1 cup Mozzarella Cheese
• 1.5 ounce Buttermilk Ranch Dressing
• Salt
• Pepper

Instructions

Cook Bacon

• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 450 degrees. Wash and dry produce.
• Heat a large dry pan over medium-high heat. Add bacon*; cook, turning occasionally and adjusting heat if browning too quickly, until crispy, 6-10 minutes. Turn off heat; transfer to a paper-towel-lined plate. Carefully discard all but a thin layer of bacon fat from the pan (you’ll use it in Step 3).
• Once bacon is cool enough to handle, roughly chop.

Prep

• Meanwhile, halve, peel, and thinly slice onion. Mince garlic.

Cook Chicken & Toast Flatbread

• Open package of chicken* and drain off any excess liquid.
• Heat pan with reserved bacon fat over medium-low heat. Add chicken and onion in a single layer; season with salt and pepper. Cook, stirring occasionally, until browned and cooked through, 4-6 minutes. In the last minute of cooking, stir in garlic and cook, stirring, until fragrant.
• Remove pan from heat. Stir in BBQ sauce and a splash of water (we used 2-3 TBSP; 4-6 TBSP for 4 servings) until chicken is coated.
• Meanwhile, place flatbreads on a baking sheet. Toast on top rack until golden, 3-4 minutes. (For 4, divide flatbreads between two sheets. Toast on top and middle racks, swapping rack positions halfway through.)

TIP: If there isn’t enough bacon fat, add a drizzle of oil.

Bacon is fully cooked when internal temperature reaches 145°.

Chicken is fully cooked when internal temperature reaches 165°.

Finish & Serve

• Evenly sprinkle flatbreads with mozzarella; top with chicken mixture and bacon.
• Return to top rack until cheese melts, 2-3 minutes. Transfer to a cutting board and slice each flatbread into quarters.
• Divide flatbreads between plates. Drizzle with ranch dressing and serve.