Facebook4Twitter0Pinterest1 Ingredients 2 leeks 2 cups (500 mL) cherry or grape tomatoes 1 lb (500 g) boneless skinless chicken thighs 4 oz (100 g) shredded parmesan OR Asiago cheese 2 flatbreads Directions Preheat oven to 450°F/225°C. Slice the pale green and white parts of the leeks into 1/4-inch pieces. Cut tomatoes in half. Thinly slice chicken and season lightly with salt and pepper. In frying pan over medium heat, stir cook chicken and leeks until chicken is fully cooked and leeks are tender (about 5-7 minutes). Sprinkle half of the cheese on the flatbreads. Top with cooked chicken, leeks, tomatoes and remaining cheese. Bake until cheese has melted and flatbreads are crisp. Facebook4Twitter0Pinterest1 Found Under: Main CoursesChickenBake / RoastFry / Stir fry Leave a Review Cancel reply You must Register or Login to post a comment.