Chicken Flat bread with Salsa Verde, White Beans and Corn

Let's just say it how it is. This time of year we're all wishing we would have practiced a little more self control when it came to all those holiday goodies. (I know I'm not alone because I've had several requests for some "healthy recipes".) I also think life is too short to live on rice cakes and salads with fat free dressing just to look better in a swim suit. My advice? Invest in a couple of cookbooks that are light but have recipes that you will actually want to make and eat. If you don't want to spend the money check some out from your local library or get recommendations from friends. Two that I really like are Cooking Light- Everyday Favorites and Pam Anderson's The Perfect Recipe for Losing Weight and Eating Great. I also have been anxiously awaiting my copy of Cook's Illustrated Light and Healthy 2010.

Today's recipe comes from Pam Anderson's Cookbook. She is a best-selling cookbook author who after testing millions of recipes to "get it right" found herself 50 lbs. overweight and sick of yo yo dieting. She has a great down to earth philosophy and lots of great tips along with recipes to keep you healthy and satisfied.

I ate this for lunch and couldn't believe how tasty it was. It tasted like an upscale grown up version of a chewy tostada. I loved the hearty, yet still light and chewy flat bread crust. ( I opted to use the white whole wheat flour but you can also use bread flour, regular whole wheat flour or a packaged 12 in. thin pizza crust.) There was a little kick from the salsa verde and the shredded chicken paired perfectly with the beans. The corn, cilantro and scallions added a delicious freshness and the monterey jack cheese was delish! I would love to experiment topping a regular pizza crust with these exact toppings. She also has about 12 other topping ideas like Spinach, Feta and Olives or Chicken, cranberry, caramelized onions and goat cheese that I can't wait to try. Eating healthy or not, this is a recipe I will enjoy again and again!

Quick Flat bread Dough

The Perfect Recipe for Losing Weight and Eating Great

1 cup bread , white whole wheat , or 1/2 bread flour & 1/2 regular whole wheat flour

1/2 tsp. salt

1/3 cup warm water, plus extra if necessary

1 tsp. extra-virgin olive oil

Mix flour and salt in a food processor. Mix water and oil and pour over flour mixture; process to form a soft dough ball. (see notes below for white wheat and whole wheat flour.)If dough is too stiff (hard-clay texture), process in another ablespoon of warm water. continue to process until dough is well kneaded, about 15 seconds.

With floured hands, turn dough out onto a lightly floured surface and cut into quarters. working with one quarter at a time, roll dough out to about a 12 by 4 inch rectangle, dusting with flour and turning as necessary to keep it from sticking.

Line a large cookie sheet with parchment paper or a silicone mat. (All 4 flat breads should fit crosswise on the same sheet.) Top with desired toppings and bake.

*If using white whole wheat flour you will need to process the dough for longer. This is what I used and I ended up adding more water also which resulted in a slightly chewier crust which is what I prefer. If you opt for whole wheat change the bread flour to 1/2 cup and add 1/2 cup whole wheat flour.*

Chicken Flat bread with Salsa Verde, White Beans, and Corn

Quick flat bread dough or 1 packaged 12-inch thin pizza crust

1 cup drained white beans (from a 15.5 oz can), mashed

1 cup store-bought salsa verde I used Herdez brand

2 cups shredded cooked chicken breast

1 cup frozen corn (no need to thaw)

1 cup shredded Montery Jack or Pepper Jack cheese (3 oz.)

3 medium scallions, sliced thin

2 tbsp. fresh chopped cilantro leaves

Adjust oven rack to lowest position and heat oven to 500 degrees for flat bread dough or 450 for packaged pizza crust.

Place flat bread dough or pizza crust on a cookie sheet (lined with parchment paper or silicone mat). In a small bowl, mix together beans and 1/2 cup of the salsa; spread over dough. In a medium bowl, toss remaining 1/2 cup salsa with chicken and corn. Top pizza with chicken mixture.

Bake until spotty brown, 10-14 minutes. top hot pizza with cheese, scallions, and cilantro, return to oven, and bake until cheese melts, about 2 minutes longer. Serve individual flat breads or cut pizza into serving portions. Makes 4 flat breads or 1 12-inch thin pizza serving 5.

415 calories per serving.

Posted by: Sallie