2 cups cherry or grape tomatoes
1 lb boneless, skinless Manitoba chicken thighs
salt and pepper to taste
4 oz. shredded Parmesan OR Asiago cheese
Preheat oven to 450F.
Cut off and throw out the dark green end of the leeks. Slice the pale green and white parts into ¼ inch pieces. Cut tomatoes in half. Thinly slice chicken and season lightly with salt and pepper.
In a frying pan over medium heat, stir cook chicken and leeks until chicken is fully cooked and leeks are tender (about 5-7 minutes).
Sprinkle half of the cheese on the flat breads. Arrange cooked chicken, leeks and tomatoes on the crusts. Top with remaining cheese. Bake until cheese has melted and crusts are crisp.