CHICKEN AND ARUGULA PITA POCKETS
Provided by Giada De Laurentiis
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 300 degrees F.
- Arrange the pita halves on a baking sheet and bake for 5 to 7 minutes until warmed through.
- In a large bowl, combine the mayonnaise, lemon zest and Arugula Pesto. Stir in the diced chicken.
- To assemble the pita pockets, fill each pita half with the chicken mixture. Top with tomatoes and 1/4 cup arugula and serve.
- For the pesto, blend the arugula and garlic in a food processor until finely chopped. With the machine running, gradually add the oil until well blended. Transfer to a large bowl and stir in Parmesan and salt and pepper.
CHICKEN PITA POCKETS
If everybody's hungry and you're crunched for time, reach for a pita pocket. Just slice them open, fill them up and go. Save even more time with chicken tenders. -Jacqueline Parker, Colorado Springs, Colorado
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, mix oil, thyme, paprika, garlic and 1/4 teaspoon salt until blended. Add chicken; toss to coat. Let stand 10 minutes., Meanwhile, in a large bowl, combine coleslaw mix, mayonnaise and remaining salt; spoon into pita halves. Place chicken on an ungreased baking sheet. Broil 3-4 in. from heat 3-4 minutes on each side or until no longer pink. Fill pitas with chicken strips.
Nutrition Facts : Calories 486 calories, Fat 26g fat (4g saturated fat), Cholesterol 64mg cholesterol, Sodium 687mg sodium, Carbohydrate 36g carbohydrate (4g sugars, Fiber 5g fiber), Protein 29g protein.
CITRUS-CHICKEN SALAD PITA POCKETS
Let the bright flavor of Mandarin oranges light up your day in these Citrus-Chicken Salad Pita Pockets. Enjoy the toasted slivered almonds, lettuce and parsley come together for these yummy chicken salad pita pockets.
Provided by My Food and Family
Categories Lunch
Time 1h15m
Yield Makes 4 servings.
Number Of Ingredients 7
Steps:
- Combine chicken, oranges and nuts in large bowl. Add mayo and parsley; mix lightly.
- Refrigerate 1 hour.
- Fill pita halves with lettuce and chicken mixture just before serving.
Nutrition Facts : Calories 420, Fat 14 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 65 mg, Sodium 480 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 29 g
SEX IN A PAN - THE LUCKY 13 VERSION
Yes, this is the thirteenth entry for this particular recipe, and yes, it is different from all the rest. This is one of the most requested desserts I have. Easy to put together, and ohhhhhh soooooo gooooood. (People actually make strange noises while eating it.) It will keep for a few days in the fridge, but only if you padlock the door. :) Cooking time does not include the time needed for chilling. NOTE: whipped cream is measured after it has been whipped.
Provided by Diana 2
Categories Dessert
Time 1h
Yield 15 serving(s)
Number Of Ingredients 12
Steps:
- Beat together the butter and sugar. Blend in flour, then stir in the chopped pecans.
- Press mixture into a 9 x 13 pan. Bake for 25 minutes at 350*. Cool.
- Combine cream cheese, and icing sugar. Add 2 cups whipped cream.
- Pour this mixture over the crust.
- Combine both pudding mixes with the milk. Pour over cheese mixture.
- Ice with 1-1/2 cups whipped cream and sprinkle with grated chocolate.
- Chill for at least 4 hours before serving.
CHICKETY-CHICK PITA POCKETS
Created for RSC Lucky #13: Shredded chicken & mashed chickpeas are the base for this super easy filling for pita pockets. Packed with good health & disguised as good flavor, the kids will never know it contains one of the healthiest foods on the planet! Can be eaten hot or cold & is great for brown bag lunches. Note: Prep time includes cooking the chicken. Cook time is for heating sandwiches, if desired.
Provided by Tinkerbell
Categories Lunch/Snacks
Time 34m
Yield 4-6 sandwiches, 4-6 serving(s)
Number Of Ingredients 19
Steps:
- Preheat oven to 350°.
- Lay chicken breasts in a single layer in a baking dish big enough to not have to overlap them. Pour in the broth, wine and then enough water to cover the chicken. Bake uncovered for 20 minutes or more, until juices run clear and no pink remains in the middle.
- While chicken is cooking, mash garbanzo beans In a medium bowl with a fork and then stir in the next 11 ingredients. Mix well.
- When chicken is cooked, shred it with two forks into bite-sized pieces and stir into bean mixture.
- Start adding tomato sauce in 1-2 ounce increments, mixing well until you have a consistency that holds everything together and is not soupy. You may not need all of the tomato sauce, depending on the size of chicken breasts you are using.
- Warm the pita bread per package directions or if they're homemade they're still warm from the oven, and then slice each pita pocket either in half or just across the top, about an inch down, and gently open them up. Stuff with the chicken and chickpea filling.
- Serve immediately or bake them on a cookie sheet for about 3-4 minutes at 350 degrees or microwave them for about 20-30 seconds. The filling is also great cold and the sandwich can be packed as a brown bag lunch. Adding some fresh lettuce leaves to the pocket after heating will provide a nice crunch.
CHICKEN PITA POCKETS
Steps:
- 1. Blend salad dressing and dill in a small bowl. Set aside.
- 2. Cook chicken according to package directions. Dice.
- 3. Heat oil in large nonstick skillet over medium. Add mushrooms and onion; cook 3 to 5 minutes or until vegetables are tender. Add chicken and stir.
- Serving Suggestion: Stuff pita bread halves evenly with chicken mixture. Top with lettuce and dressing. Serve with carrot sticks. Refrigerate leftovers.
MIDDLE EASTERN CHICKEN SLOPPY JOE
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat olive oil in a medium skillet over medium heat, add the scallion whites cinnamon, salt, and pepper, and cook until tender, about 5 minutes. Stir in the garlic, tomato, and raisins and cook over high heat until mixture is almost dry, about 6 minutes. Add the chicken and cook stirring until meat is cooked through, about 5 to 6 minutes. Remove from the heat and stir in the green part of the scallions, yogurt, and pine nuts. Serve mixture stuffed into warm pita with tomato slices and cucumber slices.
Nutrition Facts : Calories 368 calorie, Fat 12 grams, SaturatedFat 2 grams, Carbohydrate 34 grams, Fiber 6 grams, Protein 34 grams
LIME AND CILANTRO GRILLED CHICKEN TENDERLOIN IN PITA POCKETS
Make and share this Lime and Cilantro Grilled Chicken Tenderloin in Pita Pockets recipe from Food.com.
Provided by gailanng
Categories Lunch/Snacks
Time 31m
Yield 4 serving(s)
Number Of Ingredients 26
Steps:
- To Make The Chicken Tenderloins: In small bowl, combine paprika, onion, garlic, cayenne pepper, white pepper, crushed fennel seeds, thyme and salt. Sprinkle mixture evenly over tenderloins. Cover and refrigerate for 1 hour.
- Preheat grill for direct heat cooking. Grill tenders 5-6 minutes until meat thermometer reaches 170 degrees and turkey is no longer pink in the center. Turn tenderloins over halfway through grilling time. Remove from grill and squeeze lime over chicken pieces; allow to stand 10 minutes. Slice into 1/4 inch strips.
- Fill each pita half with chicken, lettuce, avocado salsa and the sour cream sauce.
- To Make The Avocado Salsa: In small bowl, combine avocado and lime juice. Stir in tomatoes, green onion, green pepper and cilantro. Cover and refrigerate until ready to use.
- To Make The Sour Cream Sauce: In small bowl, combine sour cream, onion, chilies, cayenne pepper, black pepper and salt. Cover and refrigerate until ready to use.
Nutrition Facts : Calories 531.1, Fat 21.9, SaturatedFat 8.4, Cholesterol 95.7, Sodium 1040.5, Carbohydrate 50.5, Fiber 8.3, Sugar 6.9, Protein 36
CHICKEN SPINACH POCKET
This recipe was created for the "Ready, Set, Cook: RSC Lucky #13 Cooking Contest." This is a wonderful sweet and savory meal for lunch/snack that will be sure to delight your family. Despite its use of spinach and mushrooms, the use of honey, mustard, and cheese creates a delightful sensation in your mouth during each oozy bite.
Provided by AcadiaTwo
Categories Lunch/Snacks
Time 50m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In small bowl, whisk the Dijon mustard and honey together.
- Dice up raw chicken breast into approximately 1 inch cubes.
- In frying pan, melt 2 tablespoons margarine on high heat and add chicken breasts. Cook the chicken until cubes are mostly white and cooked through. Put aside for later use.
- Chop up mushrooms into small pieces. Then place 2 more tbsps of margarine in frying pan and add the mushrooms. Cook mushrooms for about 6 minutes on medium heat.
- Meanwhile, place the frozen spinach in a microwaveable bowl along with water. Cover the bowl and then microwave on high for 6 minutes.
- Remove spinach from the bowl and drain. Then dry the spinach using paper towels to soak up moisture.
- Afterwards, place the spinach in the frying pan with the mushrooms.
- Add garlic, 5 tablespoons of the honey mustard mixture and the chicken into the frying pan. Cook ingredients while occasionally stirring for another 3-4 minutes. Put aside until ready.
- Grease baking sheet and then spread 4 crescent triangle-cutouts out on baking sheet after breaking them up into triangles. You need two crescent triangles for each pocket.
- Take the laughing cow cheese and spread it on the other four of the crescent triangles.
- Take the remaining honey mustard mixture and spread evenly on each of the remaining crescent triangles.
- Divide the filling from the pan amongst the four crescent triangles that you covered with the honey mustard mixture.
- Sprinkle 1/4 cup of mozzarella cheese on top of the chicken filling.
- Cover the chicken filling with the crescent triangle that has the laughing cow cheese on it.
- Pinch the top and the bottom together to close the crescent dough.
- Add a small hole in the top of the dough for a vent.
- Bake for 13-14 minutes or until golden brown.
CURRIED CHICKEN PITA POCKETS
I like to prepare these sandwiches for special luncheons. Everyone who tries them raves about the refreshing combination of tender chicken, flavorful curry and cool grapes.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 10 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the first five ingredients. Stir in chicken, grapes and celery; refrigerate. Just before serving, add almonds. Stuff about 1/4 cup into each pita half.
Nutrition Facts : Calories 401 calories, Fat 19g fat (3g saturated fat), Cholesterol 37mg cholesterol, Sodium 481mg sodium, Carbohydrate 40g carbohydrate (6g sugars, Fiber 2g fiber), Protein 17g protein.
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