Bluesy Chicken Flatbread


Recipe courtesy of Allison Cousins

Serves 8

  • 1 package flatbread
  • 2 skinless, boneless chicken breast
  • 1/2 lb. bacon
  • 1 tomato
  • 1 onion, diced
  • 1 pint Apple juice
  • 1/4 cup teriyaki sauce
  • 7 cloves garlic chopped
  • Cousins Bleu Cheese Salad Dressing

Bluesy Chicken Flatbread

chicken flatbread 

Click image to enlarge.


Put chicken breast in a zip lock bag and add apple juice, teriyaki, and garlic; seal bag and marinate in the refrigerator for at least 20 and up to 60 minutes.

Sauté diced onion in butter and red pepper flakes. Fry bacon until crisp.  Dry on paper towels. Dice tomatoes and chop bacon; set aside.

Heat your  grill to medium. Discard marinade in ziplock and grill chicken until cooked through.   

Cut chicken into cubes. Grill 8 Flat breads until warm on each side. Divide diced chicken and sautéed onions between the 8 warmed flat breads, top with Bleu Cheese Salad Dressing, tomato, and crispy bacon. 

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