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Post by Kathy on Jul 13, 2016 22:40:20 GMT
Italian Chicken Pita PocketsThis is a recipe I just threw together one night to use up some prosciutto and pita bread that I had leftover! It was one tasty dinner! 1 pound boneless, skinless chicken breast tenders, cut into strips Vegetable oil to coat skillet Salt to taste Fresh ground pepper to taste 1 Tablespoon minced garlic 1 Tablespoon dry Italian dressing seasoning mix 1/2 cup marinara sauce, heated 1 cup shredded mozzarella chesse 1 Tablespoon grated Parmesan cheese 6 slices Prosciutto ham, cut each slice in 1/2 4-6 large sandwich size pita bread, cut tops off Add salt, pepper, garlic and Italian seasoning mix to chicken and rub into both sides of meat well. Heat oil in skillet and brown chicken. Remove from skillet and drain. Put strips of chicken into pita's. Spoon heated marinara sauce and mozzarella into each pita over chicken. Add pieces of prosciutto into pita and sprinkle with parmesan. Bake at 350° 6-10 minutes or until heated through.
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