1
Preheat oven to 425°F on bake setting. Place chicken breasts on baking sheet, rub with 1 tablespoon of olive oil on both sides, and sprinkle with salt and pepper.
2
Place chicken in oven and roast for about 30 minutes until internal temperature of thickest part of chicken reaches 165°F. Always use a meat thermometer to determine the temperature. Remove from oven and cool for 5 minutes. Once cool, slice chicken crossways into 1/8-inch slices and return to roasting pan along with juices and stir.
3
Cut 1-2 inches off bottom ends of asparagus and slice ¼ inch on the bias. Slice cherry tomatoes in half. In a bowl, toss asparagus and tomatoes with 1 tablespoon olive oil, chili flakes and a pinch of sea salt. Set aside.
4
Place flatbreads in the oven at 425°F on bake setting and lightly toast the flatbreads, about 7-9 minutes. Set aside.
5
Sprinkle Parmesan cheese on flatbreads. Dollop pesto over flatbreads in random spots, evenly distribute sliced chicken, and evenly distribute asparagus and tomatoes over the top.
6
Bake directly on oven rack in 425°F preheated oven on bake setting until crisp and melted, about 9-11 minutes. Tear fresh basil leaves and drop over finished flatbread, Sprinkle additional Parmesan cheese over flatbread.
