For-Pitas-Sake! Parmesan Chicken

"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."
 
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photo by Rita1652 photo by Rita1652
photo by Rita1652
photo by Rita1652 photo by Rita1652
Ready In:
20mins
Ingredients:
19
Serves:
1
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ingredients

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directions

  • In a small bowl, combine all vegetable mixture ingredients, cover and chill in refrigerator while you get the other ingredients ready.
  • To prepare the chicken, spray a skillet with nonstick spray.
  • In resealable plastic bag, combine cheese, breadcrumbs, paprika, parsley, garlic powder and ground black pepper; shake well.
  • Add the chicken breast to the bag, seal it and shake until the chicken is well coated.
  • Cook chicken in skillet for about 6 minutes or until no longer pink inside.
  • Cut the pita bread in half to open the pocket.
  • Spread the cheese wedge on the inside of the pita bread.
  • Fill the pita pocket with the chicken and vegetable mixture.
  • Enjoy!

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Reviews

  1. LOL, Rita, but I agree: For Pita's Sake this was yummy! The cheese really didn't do much for me as a spread but otherwise, YUM! And easy! I also think there was too much red onion & used only 1TB per person. I fried my breasts because I love my cast iron skillet. I wonder if melting the cheese on top of the chicken & then adding it to the pita w/the other stuff might work for the weird-about-cheese folks like me?
     
  2. FOR PETE`S-SAKE this was delish!!!!I made this recipe for 4 people. I found the onion way to much so I used 1/2 the amount using a sweet onion. And it still gave a nice bite. Four breast seemed too much so I used 2 breasts equaling 1 pound. Found the amount of breading prefect for this amount. I also cooked in a pan stove top with a light spray of Pam. Taking about 6 minutes of cooking time. So no preheating. The oven seemed to use to much energy for so little time to cook. I toasted the pita over an open flame toasting both sides. Cutting in half and opening the pockets. Then spreading the cheese and filling with chicken and veggie mixture. I must say my mouth taste good as I type the review!!! Spices are right on for us! I would have given this 5 stars according to the changes I made, But being this is a RSC #13 contest it would have been way to much chicken and onions if I followed the recipe. Also wasn`t sure on how to present it. The directions seemed to just top the pita halves. That being it would be messy. So went for filling the pockets. Great job! I loved these and so did DH! Thanks!
     
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RECIPE SUBMITTED BY

I want to thank all of you who review the recipes I post - good or bad. It's always good to get feedback and helpful tips and I really appreciate them all! I try to send a note when someone reviews one of my recipes, but I don't always get the chance. Please know that I really enjoy reading the reviews. I also love all the photos everyone posts, too! Thanks so much. Happy Cooking!
 
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