Stem and mince oregano. Pat chicken dry. If using whole chicken breasts, pat dry and, on a separate cutting board, cut into 1" pieces. Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil. Add chicken and oregano (reserve a pinch for garnish) to hot pan and stir occasionally until chicken browns and reaches a minimum internal temperature of 165 degrees, 5-7 minutes. Add spinach and stir occasionally until wilted, 1-2 minutes. Stir in marinara and remove from burner. If using ground pork, add ¼ tsp. salt and a pinch of pepper and follow same instructions, breaking up meat with a spoon until no pink remains, 5-7 minutes.

Place flatbreads on prepared baking sheets, flat side up. Place baking sheet under broiler. Broil until beginning to brown around edges, 1-2 minutes. Keep an eye on oven as flatbreads may burn easily under broiler.

Carefully, flip flatbreads. Top evenly with chicken mixture and mozzarella. If using ground pork, follow same instructions. Broil again until cheese is melted, 1-2 minutes.

Plate dish as pictured on front of card, garnishing flatbreads with Parmesan cheese, remaining oregano, and red pepper flakes (to taste). Bon appétit!