Preparation

• Preheat your oven to 400°F (200°C).
• Pat the chicken breasts dry and season both sides with salt and pepper. Add garlic powder or Italian seasoning if desired.
• Heat olive oil in a skillet over medium-high heat. Cook the chicken for 6-7 minutes on each side until golden brown and cooked through (internal temperature should reach 165°F or 75°C).
• Remove the chicken from the skillet and let it rest for 5 minutes before slicing into thin strips.
• Lay out the flatbreads on a baking sheet. Spread a generous layer of basil pesto over each piece.
• Distribute the sliced chicken evenly over the pesto-covered flatbreads.
• Sprinkle shredded mozzarella cheese over the chicken, followed by halved cherry tomatoes.
• Top with grated Parmesan cheese.
• Bake in the preheated oven for 10-12 minutes until the cheese is melted and bubbly, and the edges are golden brown.
• Optionally, switch to broil for the last 1-2 minutes for a crispy top, watching closely to prevent burning.
• Carefully take the flatbreads out of the oven and let them cool for a minute.
• Slice into quarters or halves and garnish with fresh basil leaves if desired.