Chicken and Fennel Flatbread Pizzas

• 2 Tablespoons Olive Oil
• 2 whole Medium Yellow Onions, Sliced
• 1 whole Large Red Pepper, Sliced Thinly
• 2 bulbs Fennel, Cored And Sliced Thinly
• Kosher Salt And Freshly Ground Pepper
• 1/4 cups Water
• 3 cloves Garlic, Minced
• 2 whole Boneless, Skinless Chicken Breasts, Cubed Into Bite Sized Pieces
• 6 whole Flatbreads
• 8 ounces, weight Herb Cheese Spread (like Rondele Or Boursin)
• 1- 1/2 cup Shredded Mozzarella
• 3/4 cups Shredded Parmesan Cheese

1. Preheat oven to 450 degrees F.
2. Heat olive oil in a large pan over medium-high heat.
3. Saute onion, peppers, and fennel, sprinkled with salt and pepper to taste, until they begin to brown, but not burn, about 10-15 minutes.
4. Then add the water and bring to a simmer, until all the water has evaporated, to deglaze the pan.
5. Reduce heat to medium and add garlic.
6. Cook for an additional minute.
7. Return heat to medium high and add chicken.
8. Cook until chicken is no longer pink and vegetables are soft, about 7-8 minutes.
9. Remove pan from heat.
10. Spread a thin layer of herb cheese over each flatbread, leaving about 1/2 edge all the way around.
11. Evenly divide the chicken and fennel mixture over each flatbread.
12. Sprinkle each with about 1/4 cup of mozzarella and 2 tablespoons of Parmesan cheese.
13. Bake in the oven on a cookie sheet for about 10 minutes or until the cheese in bubbly and just beginning to brown.
14. Remove from oven, slice into wedges, and serve immediately.

olive oil, yellow onions, red pepper, fennel, kosher salt, water, garlic, chicken breasts, flatbreads, cheese, mozzarella, parmesan cheese

Taken from tastykitchen.com/recipes/main-courses/chicken-and-fennel-flatbread-pizzas/ (may not work)