For-Pitas-Sake! Parmesan Chicken

Lainey6605's Note:

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.

• Total Time: 20 mins
• Prep Time: 10 mins
• Cook Time: 10 mins

Ingredients:

Servings: 1

Vegetable Mixture

• 2 tablespoons fresh cucumbers , peeled and finely diced
• 2 tablespoons broccoli slaw mix
• 1 tablespoon red onion , finely diced
• 1 ½ teaspoons olive oil
• ½ 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

Chicken

• 1 teaspoon parmesan cheese , grated
• 1 teaspoon dried Italian seasoned breadcrumbs
• paprika , dash
• ¼ teaspoon dried parsley
• ¼ teaspoon garlic powder
• fresh ground black pepper , dash
• ½ lb boneless skinless chicken breast , thinly sliced
• 1 whole wheat pita bread , toasted
• 1 (¾ 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!

Reviews

[Elmotoo]

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?

[Rita~]

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!