• To make the cilantro pesto, cut most of the stems from the cilantro, and the parsley. Place the herbs in the bowl of a food processor and chop. Add the rest of the ingredients, and process on high until they form a thick paste.
• Pound chicken breasts until they're about ¼" thick and then marinate.
• To marinate the chicken: Place it in a glass container. In a small bowl mix lemon juice, cumin, oregano, and salt. Pour over the chicken making sure to coat both sides. Refrigerate for about 30 minutes.
• Preheat oven to 375'F.
• Cook chicken by quickly pan frying it on both sides until done (about 3-4 minutes per side).
• To assemble your flatbread, place about 2 tablespoons of cilantro pesto on each flatbread, and spread with a spoon. Top with chicken, onion, queso fresco, and finally top with RO*TEL.
• Bake for 20 minutes directly on the oven rack.

* Blanched Almonds

• To blanch the almonds place them in boiling water for about 2 minutes then drain, rinse and remove the skins by rubbing the almonds between your fingers.