Pesto Chicken Pita Food

PESTO CHICKEN PITA

Steps:

• Cook the two chicken breasts on the grill until done, then slice into thin strips. (Dicing also will work)
• Add chicken and as much pesto as desired into a covered container and then shake until chicken is fully coated.
• Cut the whole pitas in half, and fill each with sliced cucumber, feta cheese, sprouts and dill dip.
• Add the chicken to the pitas and enjoy.

CHICKEN AND ARUGULA PITA POCKETS

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.

PESTO PITA PIZZA

Steps:

• Preheat oven to 375°F.
• Place pita bread on baking sheet.
• Spray with Olive Oil cooking spray.
• Place in oven and bake for 3-4 minutes.
• In a skillet heat 1 tsp olive oil.
• Add spinach and saute just until slightly wilted then remove from heat and set aside.
• Remove pita bread from oven and spread each with 2 tablespoons of pesto sauce.
• Spread the remaining ingredients between the two pita breads.
• Top with mozzarella and Parmesan cheese.
• Bake for 10-15 minutes or until cheese is melted.

CHICKEN PESTO SANDWICHES

Steps:

• Flatten chicken to 1/4-in. thickness. Spread 1 tablespoon pesto over each chicken breast; sprinkle with salt and pepper. Grill chicken, covered, over medium heat for 3-5 minutes on each side or until no longer pink., Spread 3 tablespoons pesto over six slices of toast; layer with red peppers, chicken and cheese. Spread remaining pesto over remaining toast; place over top.

GREEK GRILLED CHICKEN PITAS

Steps:

• Marinate chicken in vinaigrette, covered, in refrigerator for at least 4 hours or overnight. In a small bowl, combine the sauce ingredients; chill until serving., Drain and discard marinade. If grilling the chicken, lightly oil the grill rack. Grill chicken, covered, over medium heat or broil 4 in. from the heat until a thermometer reads 170°, 4-7 minutes on each side., Cut chicken into strips. Fill each pita half with chicken, cucumber, tomatoes, onion and cheese; drizzle with sauce.

CREAMY PESTO CHICKEN WITH ROASTED TOMATOES

Steps:

• Heat oven to 200C/fan 180C/gas 6. Use a small sharp knife to make a slit along the side of each chicken breast to form a pocket. Mix together the pesto and mascarpone, then carefully spoon a quarter of the mixture into each chicken breast and smooth over the opening to seal.
• Brush a little oil, about 1 tsp, all over each chicken breast and season well. Tip the breadcrumbs onto a large plate and season. Place each breast on the plate and press all over with the breadcrumbs. Place in a lightly oiled shallow baking dish along with the tomatoes (kept together on the vine in a couple of bunches). Drizzle over the remaining oil.
• Cook in the oven for 20-25 mins until the chicken starts to turn golden and is cooked through. Scatter over the pine nuts and cook for 2 mins more. Sprinkle with basil leaves and serve with new potatoes or crusty bread.