Chicken Parmesan Pita Pockets
Chicken can be prepared up to 2 hours inadvance and refrigerated. Assemble and bake sandwiches just prior to serving.
Yield: 4 Ready in 30 minutes
57 people trying soon
|1 lbboneless skinless chicken breasts; pounded to an even thickness of 1/2-i|
|3/4 cCrisco® Pure Vegetable Oil; divided OR 3/4 cup Crisco® Puritan Canola Oil with Omega-3 DHA|
|1/4 tsBlack Pepper; freshly ground|
|2 tsjarred minced garlic; or 1 large garlic clove, peeled and minced|
|1 tsItalian seasoning|
|1/3 cItalian-seasoned bread crumbs|
|4 tbGrated Parmesan cheese|
|4 lgpita breads, sandwich-size; top 1-inch cut off|
|1/2 cmarinara sauce; heated|
|1 cshredded mozzarella cheese; about 4 ounces|
|12 thin slicessalami; (optional) or baked ham, thin slices|
Chicken Parmesan Pita Pockets Preparation
HEAT oven to 425F. 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 400F. 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
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