Update my dinner status, I'm making this tonight.
14 chefs marked this as Favorite
Servings: 4 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 1 lb boneless skinless chicken breasts pounded to an even thickness of 1/2-i
- 3/4 c cup Crisco® Pure Vegetable Oil divided OR 3/4 cup Crisco® Puritan Canola Oil with Omega-3 DHA
- 1/2 ts salt
- 1/4 ts freshly ground black pepper
- 2 ts jarred minced garlic or 1 large garlic clove peeled and minced
- 1 ts Italian seasoning
- 1/3 c Italian-seasoned bread crumbs
- 4 tb grated Parmesan cheese
- 4 lg sandwich-size pita breads top 1-inch cut off
- 1/2 c marinara sauce heated
- 1 c shredded mozzarella cheese about 4 ounces
- 12 thin slices of salami or baked ham optional
Preparation
Directions
HEAT oven to 425?F. Line 13 x 9 x 2-inch baking 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 1/2 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 400?F. Tuck chicken slices into pita pockets. Spoon sauce and mozzarella cheese over chicken. Tuck in prosciutto or salami slices, if desired. Place filled pitas on baking sheet. Bake pitas for 6 minutes, or until cheese is melted. Serve immediately.
Makes 4 servings
Recipe By: BHG.Com
