Crisp Apple, Spanish Goat Cheese and Grilled Chicken Flatbread

• Two (10x6-in) flatbreads
• 2 tbsp extra virgin olive oil
• ¾ c Sarro Spanish goat cheese or goat gouda, shredded or shaved
• ½ c apples, thinly sliced
• 2 grilled chicken breasts, diced
• ¼ c shallot, thinly sliced
• 2 c arugula
• The Fresh Market Balsamic Glaze

Preheat oven to 400˚F and line a sheet pan with parchment paper.

Place the flatbreads onto the sheet pan and liberally brush with oil. Evenly distribute the cheese across each and then top with a single layer of sliced apples. Finish by layering the diced chicken and shallots over the flatbreads and bake for 12-15 minutes, or until the cheese melts and the edges of the flatbreads are brown.

Remove from oven and let rest 1-2 minutes before cutting and transferring to a serving platter. Top with fresh arugula and drizzle with balsamic glaze. Serve immediately.