| CHICKEN PARMESAN PITA POCKETS |
|
|
|
Preparation time: 25 minutes Total time: 50 to 60 minutes 4 servings1 pound boneless, skinless chicken breasts, pounded to an even thickness of 1/2-inch and cut into 2-inch strips 3/4 cup CRISCO Oil, divided 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 2 teaspoons jarred minced garlic (or 1 large garlic clove, peeled and minced) 1 teaspoon Italian seasoning 1/3 cup Italian-seasoned bread crumbs 1/4 cup grated Parmesan cheese 4 large (sandwich-size) pita breads, top 1-inch cut off 1/2 cup marinara sauce, heated 1 cup shredded mozzarella cheese (about 4 ounces) 12 thin slices prosciutto, salami or baked ham (optional) *Use your favorite Crisco Oil product. Heat oven to 425ºF. Line 13 x 9 x 2-inch baking pan with heavy duty aluminum foil. Cover baking sheet with heavy duty aluminum foil. Rinse chicken. Pat dry. Combine 1/4 cup Crisco Oil, salt, pepper, garlic and Italian seasoning. Combine breadcrumbs and Parmesan cheese. Pour remaining 1/2 cup Crisco Oil into baking pan. Heat in oven at 425ºF for 5 minutes. Combine chicken with seasoned oil mixture. Pat breadcrumbs onto chicken strips. Remove pan from oven. Add chicken strips in single layer. Bake for 8 minutes. Remove from oven. Turn chicken with tongs. Return to oven. Bake 6 minutes, or until chicken is no longer pink in center. Remove from pan. Drain on paper towels. Reduce oven temperature to 400ºF. Tuck chicken slices into pita pockets. Spoon sauce and mozzarella cheese over chicken. Tuck in prosciutto or salami slices. Place filled pitas on baking sheet. Bake pitas for 6 minutes, or until cheese is melted. Serve immediately. Note: Chicken can be prepared up to 2 hours in advance and refrigerated. Assemble and bake sandwiches just prior to serving. |
