爵士vings:4

A super quick and easy supper, these delicious flatbreads can also be quartered and served as appetizers.

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1 skinless, boneless chicken breast
Kosher salt and freshly ground black pepper
1/2 cup plus 1 Tbs. barbecue sauce, divided
4 naan (about 6 inches wide)
1 cup shredded low-moisture mozzarella cheese (about 4 oz.)
1 cup shredded smoked Gouda cheese (about 4 oz.)
1/4 cup thinly sliced red onion
1/3 cup loosely packed fresh cilantro leaves, coarsely chopped

Calories (kcal) : 550
Fat Calories (kcal): 180
Fat (g): 20
Saturated Fat (g): 10
Polyunsaturated Fat (g): 2.5
Monounsaturated Fat (g): 6
Cholesterol (mg): 75
Sodium (mg): 1380
Carbohydrates (g): 63
Fiber (g): 0
Sugar (g): 17
Protein (g): 29

Preparation

Prepare a medium gas or charcoal fire (325° to 375°F). Meanwhile, halve the chicken breast horizontally into two thinner cutlets. Season the chicken with 1/2 tsp. each salt and pepper, then coat on both sides with the 1 Tbs. barbecue sauce.

Grill the chicken until grill marks appear and the chicken is cooked through, 3 to 4 to minutes per side. Transfer to a clean cutting board, and dice into 1/2-inch pieces.

Place the naan in a single layer on a baking sheet or large cutting board. Spread the remaining 1/2 cup barbecue sauce evenly over the naan. Sprinkle with the cheeses. Scatter the chicken and onion over the cheeses. Press mixture down into the naan.

Working in batches if needed, slide the flatbreads onto the grill. Cover and cook until the bottoms are browned and crisp and the cheese is melted, about 5 minutes. If the bottoms brown before the cheese is melted, reduce the heat on a gas grill or move the flatbreads to a cooler part of a charcoal grill. Transfer to a cutting board, and let cool 2 minutes. Sprinkle with the cilantro before cutting into slices and serving.