CHICKEN PITAS
There's no need to order takeout next time you're craving Greek food. These grilled Chicken Pitas are restaurant quality and easy to make at home!
Provided by Valerie Brunmeier
Categories Main Course
Time 2h44m
Number Of Ingredients 32
Steps:
- Combine seasoning in a small bowl. Add olive oil and lemon juice and mix to combine.
- Either pound or slice chicken breasts to ½-inch thickness. Place chicken in a gallon size zippered plastic storage bag and pour the marinade over the top. Seal the bag and push the chicken around until it is well coated with marinade. Refrigerate for at least 2 hours or up to 8.
- Grill for 6 to 7 minutes per side or until the internal temperature reads 165 degrees F. Transfer the grilled chicken to a cutting board and slice it into small pieces.
- Combine the romaine, tomatoes, cucumber, bell pepper, kalamata olives, onion and parsley in a medium bowl and toss with olive oil, lemon juice, and salt. Can be made up to 2 hours ahead. Just cover and refrigerate until you are ready to serve.
- Combine all ingredients in a small bowl using 2 tablespoons milk. Stir and add more milk only if needed to reach a nice, thick sauce-like consistency. Can be made several hours in advance. Cover and refrigerate until ready to use.
- Layer the pitas with grilled chicken, the salad mixture and a drizzle of the sauce. Sprinkle with additional feta, if desired.
Nutrition Facts : ServingSize 1 pita, Calories 418 kcal, Carbohydrate 33 g, Protein 32 g, Fat 18 g, SaturatedFat 4 g, Cholesterol 83 mg, Sodium 772 mg, Fiber 3 g, Sugar 4 g
CHICKEN CAESAR PITAS
Hand-held and picnic friendly, these chicken-stuffed pockets pack a double dose of whole grains from brown rice and whole wheat pitas. The chicken can be made up to 2 days in advance for a fast-fix lunch. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a spice grinder or with a mortar and pestle, combine the first five ingredients; grind until mixture becomes fine. Rub over chicken. , On a greased grill, cook chicken, covered, over medium heat or broil 4 in. from the heat for 4-5 minutes on each side or until a thermometer reads 170°. When cool enough to handle, cut into 1/2-in. strips. Refrigerate until chilled., In a large bowl, combine the chicken, romaine and rice. Drizzle with vinaigrette; toss to coat. Serve in pitas.
Nutrition Facts : Calories 398 calories, Fat 10 g fat (2 g saturated fat), Cholesterol 65 mg cholesterol, Sodium 919 mg sodium, Carbohydrate 44 g carbohydrate (3 g sugars, Fiber 5 g fiber), Protein 31 g protein.
CHICKEN CAESAR PITAS
Enjoy a tender, flavorful chicken Caesar pita with homemade croutons.
Provided by Michelle
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h
Yield 6
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place chicken in a saucepan with garlic powder, thyme, and rosemary; add water to cover. Bring to a boil over high heat, then reduce heat medium-low, cover, and simmer until chicken is tender and no longer pink in the center, about 15 minutes. Remove chicken, let cool, and cut into strips.
- Meanwhile, place bread cubes on a baking sheet. Spray with butter spray; sprinkle with garlic salt and parsley.
- Bake bread cubes in preheated oven for 5 minutes. Turn cubes; spray again with butter spray and sprinkle with garlic salt and parsley. Bake another 5 to 10 minutes until golden brown and crunchy. Remove croutons, and let cool.
- Place bacon in a large, deep skillet. Cook over medium high heat until evenly browned and crispy. Remove bacon from skillet, drain on paper towels and crumble.
- Combine chicken, bacon, lettuce, and croutons in a large bowl. Toss with Caesar salad dressing and Parmesan cheese. Season to taste with salt and pepper and toss again. Spoon salad mixture into pita bread halves.
Nutrition Facts : Calories 562.2 calories, Carbohydrate 36.6 g, Cholesterol 77.2 mg, Fat 33.5 g, Fiber 2.9 g, Protein 26.4 g, SaturatedFat 8.8 g, Sodium 1351.5 mg, Sugar 2 g
LOUISIANA STYLE BLACKENED CHICKEN
Make and share this Louisiana Style Blackened Chicken recipe from Food.com.
Provided by Latchy
Categories Chicken
Time 33m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 200C/400 degrees F.
- In a large bowl, mix together all the blackening spices.
- Toss the chicken in the spices, making sure that each fillet is evenly coated.
- Heat a large heavy based frying pan over high heat until very hot.
- Add the oil and fry chicken fillets on each side.
- You want the chicken to fry quite fast so that you sear and roast the spices very well.
- Don't be tempted to add too many pieces to the pan at once or you will not get the desired effect.
- When the fillet is well seared, place on a roasting tray and bake in preheated oven for 10 minutes.
- Serve the chicken on a platter garnished with a few salad leaves.
BLACKENED CHICKEN WITH PENNE PASTA
I had this dish at a local restaurant. The waitress quickly told me the ingredients and I experimented with the amounts. It tastes very close to the original dish (good thing, the restaurant is no longer open). I like spicy dishes and this is good. Enjoy!
Provided by Debbie
Categories Chicken
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Cook pasta, drain.
- Place back into pot with tomatoes, peas and pine nuts.
- Place cut up chicken in bowl.
- Sprinkle with 2 TB Cajun seasoning over chicken (mix through chicken).
- Heat margaine in nonstick skillet over medium heat until hot, add chicken and cook until no longer pink.
- Combine whipping cream and remaining Cajun seasoning.
- Pour over chicken and continue cooking (low heat) until warmed through.
- Pour chicken and sauce over pasta and vegetables, cook until completely warmed through.
BLACKENED CHICKEN PITAS
All I can say is: YUM-O!!! "The magic of this recipe arises from the blending of flavors, the spiciness of the seasonings and the tartness of the yogurt sauce. I like to garnish the servings with large bunches of seedless red grapes or fresh orange wedges." ---Paulette Mitchel (my fav chef)
Provided by Impera_Magna
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Stir together the seasoning mixture in a small bowl.
- Pour the yogurt into a separate small bowl. Add 2 teaspoons of the seasoning mixture and the sugar; stir until the sugar is dissolved. Set aside.
- Place the chicken breasts between 2 sheets of plastic wrap or place in a plastic bag; flatten them to a ½-inch uniform thickness. Spread the seasoning mixture on both sides of each chicken breast.
- Heat a stovetop grill pan over high heat. Reduce the heat to medium-high and arrange the chicken on the grill; cook for about 4 minutes. Turn the chicken and cook for 4 more minutes, or until it is well browned (and somewhat blackened) and cooked through.
- Transfer the chicken to a plate.
- Spread about 1 tablespoon of the seasoned yogurt sauce on the top of each chicken breast. Slice the chicken breasts in half.
- For each sandwich, open 2 pita bread pockets; line each with lettuce leaves. Slip in the chicken breast halves. Drizzle each sandwich with about 1 more tablespoon of the yogurt mixture.
- Advance preparation:.
- The yogurt sauce may be made in several hours in advance; cover and refrigerate. The chicken breasts can be spread with the seasoning mixture, placed in a single layer on a plate, covered with plastic wrap, and refrigerated for several hours before cooking. If you prefer, the chicken can be cooked up to 1 day in advance and served chilled. Assemble the pita sandwiches just before serving.
Nutrition Facts : Calories 314.7, Fat 13.1, SaturatedFat 2.5, Cholesterol 72.4, Sodium 291, Carbohydrate 17.1, Fiber 1.5, Sugar 2.7, Protein 31.3
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