Fennel and Chicken Flatbread

Ingredients

• 2 teaspoons extra-virgin olive oil
• 1 bulb fennel, quartered, cored and thinly sliced, plus 1 tablespoon chopped feathery tops for garnish
• 1 red bell pepper, thinly sliced
• 8 ounces boneless, skinless chicken breast, very thinly sliced crosswise
• 4 6-1/2-inch whole-wheat pitas or eight 4-inch whole-wheat pitas
• 1 cup shredded provolone cheese
• Freshly ground pepper to taste

Directions

Preheat oven to 500°F.

Heat oil in a large nonstick skillet over medium heat. Add fennel and bell pepper and cook, stirring often, until the vegetables begin to soften, about 5 minutes. Add chicken and cook another 5 minutes, stirring often, until the vegetables are tender and the chicken is cooked through.

Place pitas on a baking sheet and top each with an equal portion of the chicken and vegetable mixture; sprinkle with cheese and pepper. Bake until the cheese melts and turns golden, 10 to 15 minutes. Sprinkle with chopped fennel tops and serve warm.

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