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One-Pan Chicken Flatbreads

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“This was in the January 2014 "Better Homes & Gardens" issue, page 70. I wanted to save the recipe but not the magazine. :)”
READY IN:
20mins
SERVES:
4
YIELD:
4 pitas
UNITS:
US

Ingredients Nutrition

Directions

  1. Place chicken breast halves between pieces of plastic wrap. Using the flat side of a meat mallet, pound each to 1/4-inch thickness. Sprinkle with lemon-pepper seasoning.
  2. In a very large skillet heat oil over medium-high heat. Add chicken in batches; cook 2-3 minutes per side or until no longer pink in center (165*F). Transfer to cutting board; let stand 2 minutes. Cut into strips. Carefully wipe skillet dry.
  3. Add pitas to skillet; toast over medium-high heat 1-2 minutes each side.
  4. In a small bowl combine hummus and yogurt. Spread on pitas. Top with chicken, tomatoes, cucumber, onion, and feta. Sprinkle with parsley if desired.

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