Chicken & Pesto Okonomiyaki with Cheese

Cut chicken into bite-sized pieces. Heat 1 Tbsp of olive oil in a frying pan or hot plate and stir-fry chicken on both sides until it is done cooking. Transfer the chicken to a small bowl, then mix with pesto and set aside.

Mix okonomiyaki flour packet, eggs, and water in a bowl with an egg beater. When the consistency is right, add the prepackaged salad mix and pesto chicken, mixing well until everything is evenly coated with batter.

Heat 1 Tbsp. of olive oil in a frying pan or hot plate. Scoop 1/3 of the mixture onto the cooking surface and cook for 3 to 4 minutes.

Flip the okonomiyaki and cook for an additional 2 to 3 minutes. Spread the cheese on the Okonomiyaki and flip once more (this time for about a minute to allow the cheese to crisp).

Flip cheese side up and drizzle with sauce. Serve hot! (Note: recipe makes three servings)