For-Pitas-Sake! Parmesan Chicken |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 1 |
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This was one of my entries for RSC #13. This pita sandwich makes a delicious and healthy lunch. The moist and lightly breaded and baked chicken is complemented nicely by the crunchy vegetables and the Swiss cheese adds a wonderful creaminess. I buy the chicken breasts at the grocery store that are already thinly sliced. Updated on Feb. 27, 2009, after reviewers suggestions. Ingredients:
2 tablespoons fresh cucumbers, peeled and finely diced |
2 tablespoons broccoli slaw mix |
1 tablespoon red onion, finely diced |
1 1/2 teaspoons olive oil |
3/8 teaspoon balsamic vinegar |
1/8 teaspoon garlic powder |
1/8 teaspoon dried italian seasoning |
fresh ground black pepper or cayenne pepper, to taste |
seasoning salt, to taste |
lemon juice, to taste |
1 teaspoon parmesan cheese, grated |
1 teaspoon dried italian seasoned breadcrumbs |
paprika, dash |
1/4 teaspoon dried parsley |
1/4 teaspoon garlic powder |
fresh ground black pepper, dash |
1/2 lb boneless skinless chicken breast, thinly sliced |
1 whole wheat pita bread, toasted |
1 (3/4 ounce) laughing cow light swiss cheese, wedge |
Directions:
1. In a small bowl, combine all vegetable mixture ingredients, cover and chill in refrigerator while you get the other ingredients ready.
2. To prepare the chicken, spray a skillet with nonstick spray.
3. In resealable plastic bag, combine cheese, breadcrumbs, paprika, parsley, garlic powder and ground black pepper; shake well.
4. Add the chicken breast to the bag, seal it and shake until the chicken is well coated.
5. Cook chicken in skillet for about 6 minutes or until no longer pink inside.
6. Cut the pita bread in half to open the pocket.
7. Spread the cheese wedge on the inside of the pita bread.
8. Fill the pita pocket with the chicken and vegetable mixture.
9. Enjoy!
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