You are about to leave publix.com and enter the Instacart site that they operate and control. Publix’s delivery and curbside pickup item prices are higher than item prices in physical store locations. Prices are based on data collected in store and are subject to delays and errors. Fees, tips & taxes may apply. Subject to terms & availability. Publix Liquors orders cannot be combined with grocery delivery. Drink Responsibly. Be 21. For prescription delivery, log in to your pharmacy account by using the Publix Pharmacy app or visiting 
Recipes
Shopping list
Ingredients
- Nonstick aluminum foil
- 4 oz Gruyère (or fontina) cheese
- 1 medium red onion
- ½ cup pitted Kalamata olives
- ¼ cup basil pesto
- 2 soft flatbreads (or large naan)
- 2 cups shredded cooked chicken
Steps
- Preheat oven to 425°F. Line baking sheet with foil. Slice cheese and onion thinly; chop olives coarsely.
- Arrange flatbreads on baking sheet; top evenly in this order: pesto, chicken, onions, olives, and cheese.
- Bake 8–10 minutes until cheese melts and chicken is 165°F. Cut and serve.
Chef's Tip: Flatbreads make great hors d’oeuvres. Cut ingredients into bite-size pieces before topping flatbreads, then cut finished flatbreads into small squares for serving.
If fruits and vegetables are part of this recipe, be sure to wash thoroughly.
Amount per ¼ recipe serving: Calories 630, Total Fat 39g, Sat Fat 11g, Trans Fat 0g, Chol 100mg, Sodium 1560mg, Total Carb 39g, Fiber 2g, Total Sugar 5g, (Incl. 1g Added Sugars), Protein 30g, Vitamin D 0%, Calc 35%, Iron 15%, Potassium 4%