Buffalo Chicken Naan Flatbread

Ingredients

• 2 large chicken breasts
• 1 tablespoon Cajun seasoning, or to taste
• White Sauce:
• 1 (8 ounce) package cream cheese
• ¼ cup half-and-half
• 2 tablespoons powdered Parmesan cheese
• 1 tablespoon chopped fresh rosemary
• 1 teaspoon garlic, minced
• crushed black pepper to taste
• 4 garlic naan breads
• 1 (4 ounce) package crumbled feta cheese, or to taste
• Buffalo Sauce:
• ½ cup Buffalo wing sauce (such as Frank's®)
• 1 ½ tablespoons tomato paste
• 1 teaspoon smoked paprika
• ½ teaspoon ground nutmeg

Step 1

Gently heat your outdoor grill to medium and give the grate a quick brush with oil so nothing sticks. Season the chicken with Cajun seasoning, then grill it for about 5 to 10 minutes on each side, until it’s cooked through and the juices run clear. Once done, take it off the grill, let it rest for a few minutes, then chop it into bite-sized pieces.

Step 2

In a bowl, mix together the cream cheese, sour cream, half-and-half, Parmesan, rosemary, garlic, and a pinch of black pepper until smooth. Spread this creamy white sauce evenly over each naan, then top with the grilled chicken and crumbled feta. If you have any sauce left over, pop it in the fridge for later.

Step 3

Whisk together the Buffalo sauce, melted butter, tomato paste, smoked paprika, and a little nutmeg. Drizzle this spicy sauce over the top of your naan flatbreads.

Step 4

Set your oven rack about 6 inches from the broiler and preheat the broiler. Pop the flatbreads back on the grill just long enough to warm them through, around 5 minutes. Then transfer them to the broiler and keep a close eye on them—you’ll want the tops to get golden and bubbly, which should take about a minute. Enjoy!