Grilled Chicken and Vegetable Flatbread — Piadina di Pollo e Verdure Grigliate
A Romagnolo piadina folded around grilled chicken strips and ribbons of charred courgette and aubergine, dressed with stracchino cheese and a smear of basil pesto for a hand-held weeknight meal.
Italian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Mix 240g flour, 0.5 tsp salt, 0.25 tsp baking powder. Rub in 40g lard, add 120ml warm water, knead 3 minutes until smooth. Divide into 2 equal portions, wrap and rest 10 minutes each. Season 320g chicken (2 cutlets) with 0.5 tsp salt and pepper combined, rub with 2 tbsp oil total. Brush zucchini ribbons and eggplant rounds with 2 tbsp oil and salt.
Grill 1
Heat cast-iron grill pan over medium-high heat 3 minutes. Grill chicken cutlets 4 minutes per side until char-marked and internal temperature reaches 75°C. Transfer to a board to rest.
Grill 2
Grill eggplant rounds 2 minutes per side until char-marked and tender. Then grill zucchini ribbons 90 seconds per side until lightly charred. Stack on a plate.
Bake
Heat a heavy dry skillet over medium-high heat 2 minutes. Roll first rested dough portion into a 22cm round, 2mm thick. Lay onto the hot pan, cook 90 seconds until brown spots appear. Flip, cook 60 seconds until pliable. Repeat with second dough portion.
Build
Slice rested chicken across the grain into 5mm strips. Spread 60g stracchino over half of the first warm piadina leaving a 1cm border. Smear 1 tbsp pesto over cheese. Layer half the eggplant, zucchini, and chicken strips. Tear basil leaves over and sprinkle flaky salt. Repeat with second piadina and remaining ingredients.
Plate
Fold the empty half of each piadina over the filling, press gently to seal. Cut each diagonally in half and serve immediately while warm.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.