August 8, 2009

Chicken Parmesan Pitas

I know, I haven't posted many recipes. We've had a really busy summer and really I'd rather be outside! I love summer. More recipes to come soon... But while you're waiting, try this one. I've been on a pita kick lately.

can't figure out why this pic is the wrong way. sorry.
4 chicken breasts pounded to an even thickness of 1/2-inches and cut into chunks
1/2 c. vegetable oil, divided
1/2 tsp. salt
1/4 tsp freshly ground pepper
2 tsp jarred minced or crushed garlic
1 tsp Italian seasoning
1/3 c Italian-seasoned bread crumbs
4 TBS grated parmesan cheese
4 lg sandwich-size pitas (top 1-inch cut off )
1/2 c marinara sauce, heated
1 vidalia sweet onion, diced and sauteed (optional)
1 c shredded mozzarella cheese
12 thin slices ham (optional)

HEAT oven to 425F. Line 9x13 pan with heavy duty aluminum foil. Rinse chicken. Pat dry. Combine 1/4 cup oil, salt, pepper, garlicand Italian seasoning. Combine bread crumbs and Parmesan cheese.
POUR remaining 1/4 cup oil into baking pan. Heat in oven 5 minutes. Combine chicken with seasoned mixture. Pat bread crumbs onto chicken strips. Remove pan from oven. Add chicken strips in single layer. Bake for 8 minutes. Remove from oven.Turn chicken with tongs. Return to oven. Bake 6 minutes, or until chicken is nolonger pink in center. Remove from pan. Drain on paper towels.
REDUCE oven temperature to 400F. Tuck chicken slices into pita pockets. Spoon sauce and mozzarella cheese over chicken. Tuck in ham slices and sauteed onions, if desired. Place filled pitas on baking sheet. Bake pitas for 6 minutes, or until cheese is melted. Serve immediately.

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