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Prep Time: 40 Minutes Cook Time: 10 Minutes |
Ready In: 50 Minutes Servings: 8 |
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I was late coming home one evening and forgot to pick up tortillas for the fajitas we planned for dinner. So we used pita bread that I had in the freezer instead. The warm chicken-filled pockets, garnished with a homemade sauce and other tasty toppings, are often requested when we're hungry for something in a hurry. -Diana Jones, Springtown, Texas Ingredients:
6 boneless skinless chicken breast halves (4 ounces each) |
1 large onion, sliced |
1 large green pepper, thinly sliced |
1 tablespoon canola oil |
2 cups (8 ounces) shredded mexican cheese blend or cheddar cheese |
8 pita breads (6 inches), halved |
sauce: |
1 medium onion, finely chopped |
1 medium tomato, finely chopped |
1/2 jalapeno pepper, finely chopped |
1 tablespoon minced fresh cilantro |
1 tablespoon canola oil |
guacamole and sour cream, optional |
Directions:
1. Grill chicken, covered, over medium heat for 6-8 minutes on each side or until juices run clear. Cut into strips.
2. In a large skillet, saute onion and green pepper in oil until crisp-tender. Add chicken and cheese.
3. Stuff into pita halves; place on an ungreased baking sheet. Bake at 325° for 10 minutes or until cheese is melted.
4. Meanwhile, for sauce, combine the onion, tomato, jalapeno, cilantro and oil in a bowl. Serve sauce, guacamole and sour cream if desired with pitas. Yield: 8 servings.
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