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Brie, Nectarine, & Chicken Flatbread - Delicious summer recipe on Coming Up Roses

Chicken, Brie, & Nectarine Flatbread

This summery chicken flatbread is fresh & light, with brie cheese, peppery arugula, and sweet nectarine!

Course Main Course
Prep Time 15 minutes
Cook Time 10 minutes
Servings 4


  • 1 pack Flatbread (comes with 2 flatbreads)
  • 1 package Fresh chicken (chicken strips are easiest!)
  • 3 ounces Brie
  • 2 Nectarines
  • 1 cup Arugula
  • 1 tbsp Balsamic Reduction (I like raspberry infused!)
  • 1/2 cup Light Caesar dressing
  • 1 tsp Olive Oil
  • Salt
  • Pepper


  1. Trim your fresh ShopRite Bowl & Basket chicken strips into bite-size pieces. I use kitchen shears to make this step easy!

  2. Put your raw chicken strips in a gallon-size Ziploc bag and coat with light Caesar dressing, salt and pepper to taste. Let marinade.

  3. While chicken is marinading, preheat oven 425 degrees. Lightly drizzle flatbread with olive oil to edges. Sprinkle flatbread with salt and pepper to lightly coat. Thinly slice Brie cheese into rounds. Thinly slice nectarine.

  4. Pan fry the marinaded chicken strips until golden brown.

  5. Add cooked chicken to flatbread. Layer on Brie cheese, then nectarine. Top with arugula, spread evenly over flatbread.

  6. Bake for 10 minutes at 425.

  7. Remove flatbread from oven. Sprinkle salt and pepper to taste. Top with a drizzle of Raspberry infused balsamic reduction glaze.