- 2 small chicken breasts
- 1 tablespoon vegetable oil
- 1/2 teaspoon cumin
- 1/4 teaspoon paprika
- salt & freshly ground black pepper
- naan bread
- 1/2 cup barbecue sauce
- 1 1/2 cups grated monterey jack cheese
- 3 green onions (finely chopped)--didn't have, didn't use, used yellow onion instead
Preheat and indoor or outdoor grill to medium-high. Combine the oil, cumin, paprika, salt and pepper in a small bowl; brush on the chicken. Grilled the chicken 3-4 minutes per side, or until cooked through. Cool the chicken to room temperature and then thinly slice.
Preheat the 400°F
Set the naan on a parchment paper-lined baking sheet. Spread the top of the naan with the barbecue sauce. Arrange the chicken on top of the barbecue sauce; sprinkle with the cheese and green onions. Bake for 8 to 10 minutes, or until the cheese is melted and the bottom of the naan is crispy.