Instructions

1. Preheat oven to 400F.
2. In a medium skillet, add 2 tablespoon olive oil and heat over medium heat.
3. While the pan is heating up, add the Sweet ‘n Smokey BBQ Dry Rub to the chicken breasts and press into all sides.
4. Place the coated chicken into the pan and cook 7-8 minutes and flip.
5. Cook for another 7-10 minutes or until the internal temperature reads 165F.
6. Remove the chicken from the pan and place on a plate to cool slightly.
7. While the chicken is cooling, wipe out your pan and add in the remaining olive oil and butter; return to the heat.
8. When the butter just starts to bubble add in the onion slices and stir gently.
9. Cook for 5-8 minutes stirring to ensure they don’t burn.
10. Add in the sugar. This will help render down the onions and enhance their natural sweetness.
11. At this point you may have to reduce the heat to medium low if they are starting to burn. Cook until the onions are translucent and begin to take on a beautiful caramel color. Roughly 10-15 minutes.
12. While the onions are cooking, take 2 forks and gently ‘pull/shred’ the chicken. The size of your shreddings is completely up to you.
13. Place the shredded chicken in a bowl and add in about 1 cup of the bbq sauce. You just want it just moistened. You don’t want it sopping wet. It’ll look slightly dry – that’s OK!
14. By this time the onions should be done; move the pan from the heat.
15. Place the flatbreads on 2 cookie sheets and place about 1 cup of the chicken on each shell, spreading it out evenly. If you have extra.. BONUS for an extra pie!
16. Add 1 cup of Jarslberg on top and spread out.
17. Divide the onions amongst the 4 pizzas and lay on top of the cheese.
18. Take some of the remaining BBQ sauce and drizzle just a little bit on top. Reserve the rest for those that prefer to ‘dip’ or add more as they go while eating.
19. Bake for 10-15 minutes or until the cheese is all melted and the crusts are crispy.
20. Allow to cool just for a minute to let the cheese set up slightly and inhale!