GREEK CHICKEN IN A PITA
Provided by Food Network Kitchen
Categories main-dish
Time 55m
Yield 2 servings
Number Of Ingredients 14
Steps:
- In a blender combine juice, 1 tablespoon oil, garlic, coriander, cumin, salt and pepper and mint or cilantro leaves. Process until smooth and pour over chicken to marinate. Refrigerate chicken and allow to marinate for 30 minutes. In a small bowl stir together yogurt, cucumber and chopped mint.
- In a large skillet heat 1 tablespoon olive oil over medium high heat. Add marinated chicken and cook for 8-10 minutes, stirring occasionally. Heat pitas under a broiler or in a toaster oven. Slice open pitas and stuff with chicken, tomatoes, lettuce and top with yogurt dressing. Serve immediately.
FRIED CHICKEN LIVER PITAS WITH RED ONION MARMALADE AND WATERCRESS
Provided by Food Network Kitchen
Categories appetizer
Time 50m
Yield 20 pieces
Number Of Ingredients 14
Steps:
- 1. Place the chicken livers in bowl with the buttermilk. Sprinkle with some salt and pepper and set in the refrigerator for 30 minutes.
- 2. Saute the red onions in 3 tablespoons butter in a medium skillet over medium-low heat for 20 minutes. Add the sugar and balsamic and cook until the balsamic is reduced by half and is a paste-like consistency, about 4 minutes. Whisk in the remaining 1 tablespoon butter.
- 3. Heat the mini pitas over a grill or a burner for 10 seconds per side. Cut into wedges and set aside.
- 4. Heat canola oil in a deep-fat fryer to 350 degrees F. Combine the flour, cornmeal, cayenne, baking soda, and some salt and pepper in a shallow bowl or pie plate. In batches, remove the chicken livers from the buttermilk and dredge in the flour mixture, shaking off the excess flour. Gently add the livers to the fryer and cook 1 1/2 minutes. Drain on a paper towel-lined baking sheet and sprinkle with salt.
- 5. Place 1 tablespoon onion marmalade on a wedge of pita, then top with watercress leaves and a chicken liver.
GRILLED CHICKEN PITAS
Make and share this Grilled Chicken Pitas recipe from Food.com.
Provided by rickoholic83
Categories Lunch/Snacks
Time 35m
Yield 6 serving(s)
Number Of Ingredients 22
Steps:
- Combine 3 T lemon juice, soy sauce, garlic and 1 tsp of the oregano in a gallon Ziploc bag. Add the chicken, turn to coat.
- Allow the chicken breast to marinate for 30 minutes a room temperature or overnight in the refrigerator.
- Combine the tomatoes and feta cheese in a small glass dish. Add the remaining 2 tsp lemon juice, olive oil and the remaining 1 tsp oregano.
- Stir to combine and allow to sit at room temperature for 30 minutes.
- For the yogurt sauce, whisk together the yogurt, garlic, walnuts and olive oil. Cover and refrigerate until ready to use.
- Preheat a grill pan to medium heat and coat with cooking spray.
- Grill the chicken breasts and onion rings for 8-10 minutes, turning frequently. (Grill until chicken is no longer pink in the thickest portion of the breast.).
- Remove chicken and onion rings from pan and set aside to cool. Slice the chicken into thin pieces.
- To assemble the sandwiches, cut each pita in half and split.
- Place several slices of grilled chicken, 3-4 slivers of onion, 1 T of the tomato-feta mixture, lettuce, olives and 1-2 slices of bacon to each pita.
- Top with yogurt sauce and a wad of alfalfa sprouts. Add salt and pepper, to taste.
Nutrition Facts : Calories 617.4, Fat 36.2, SaturatedFat 10, Cholesterol 76.2, Sodium 1702.8, Carbohydrate 46.6, Fiber 5.3, Sugar 6.4, Protein 28.2
FRIED GARLIC PITA
I sort of made up this recipe, and it turned out to be pretty good. I was trying to imitate a pita with garlic butter sauce appetizer this one restaurant makes.
Provided by PRINCESSMOLLY08
Categories Appetizers and Snacks Garlic Bread Recipes
Time 15m
Yield 4
Number Of Ingredients 6
Steps:
- Melt 1 tablespoon butter in a skillet over low heat. Mix in the olive oil, 1/2 the lemon juice, garlic, and garlic powder.
- Place the pita bread in the skillet, and top with remaining butter and lemon juice. Cook 10 minutes, turning often, until golden brown.
Nutrition Facts : Calories 130.8 calories, Carbohydrate 10.6 g, Cholesterol 15.3 mg, Fat 9.3 g, Fiber 0.5 g, Protein 1.8 g, SaturatedFat 4.1 g, Sodium 117.1 mg, Sugar 0.7 g
GREEK GRILLED CHICKEN PITAS
I switched up my mom's recipe to create this tasty pita pocket variation. It's delicious and perfect for warm days, with a creamy cucumber sauce that goes great with fresh, crunchy veggies. -Blair Lonergan, Rochelle, Virginia
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 17
Steps:
- Marinate chicken in vinaigrette, covered, in refrigerator for at least 4 hours or overnight. In a small bowl, combine the sauce ingredients; chill until serving., Drain and discard marinade. If grilling the chicken, lightly oil the grill rack. Grill chicken, covered, over medium heat or broil 4 in. from the heat until a thermometer reads 170°, 4-7 minutes on each side., Cut chicken into strips. Fill each pita half with chicken, cucumber, tomatoes, onion and cheese; drizzle with sauce.
Nutrition Facts : Calories 428 calories, Fat 14g fat (6g saturated fat), Cholesterol 85mg cholesterol, Sodium 801mg sodium, Carbohydrate 41g carbohydrate (7g sugars, Fiber 3g fiber), Protein 33g protein.
CHICKEN CAESAR PITAS
Enjoy a tender, flavorful chicken Caesar pita with homemade croutons.
Provided by Michelle
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h
Yield 6
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place chicken in a saucepan with garlic powder, thyme, and rosemary; add water to cover. Bring to a boil over high heat, then reduce heat medium-low, cover, and simmer until chicken is tender and no longer pink in the center, about 15 minutes. Remove chicken, let cool, and cut into strips.
- Meanwhile, place bread cubes on a baking sheet. Spray with butter spray; sprinkle with garlic salt and parsley.
- Bake bread cubes in preheated oven for 5 minutes. Turn cubes; spray again with butter spray and sprinkle with garlic salt and parsley. Bake another 5 to 10 minutes until golden brown and crunchy. Remove croutons, and let cool.
- Place bacon in a large, deep skillet. Cook over medium high heat until evenly browned and crispy. Remove bacon from skillet, drain on paper towels and crumble.
- Combine chicken, bacon, lettuce, and croutons in a large bowl. Toss with Caesar salad dressing and Parmesan cheese. Season to taste with salt and pepper and toss again. Spoon salad mixture into pita bread halves.
Nutrition Facts : Calories 562.2 calories, Carbohydrate 36.6 g, Cholesterol 77.2 mg, Fat 33.5 g, Fiber 2.9 g, Protein 26.4 g, SaturatedFat 8.8 g, Sodium 1351.5 mg, Sugar 2 g
ITALIAN CHICKEN PITAS
Add something tasty to your family's Italian dinner! Serve cheesy chicken pitas made with veggies - ready in 25 minutes.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 6
Number Of Ingredients 10
Steps:
- Spray 10-inch skillet with cooking spray. Heat over medium-high heat. Add chicken; stir-fry 3 to 4 minutes or until no longer pink in center. Add zucchini, carrot, onion, basil, oregano and pepper; stir-fry 2 to 3 minutes longer or until vegetables are crisp-tender. Stir in tomato.
- Cut pita breads in half to form pockets; fill with chicken mixture. Sprinkle with cheese.
Nutrition Facts : Calories 160, Carbohydrate 18 g, Cholesterol 30 mg, Fiber 1 g, Protein 14 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 200 mg, Sugar 2 g, TransFat 0 g
FRIED CHICKEN PITAS
These pitas are very different from your usual chicken sandwiches-they use leftover fried chicken! No one will be able to resist these tasty treats. -Jennifer Veneziano, Carmel, Indiana
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, combine the chicken, dressing, bacon, onions, mustard and pepper. Spoon into pita bread.
Nutrition Facts : Calories 478 calories, Fat 28g fat (6g saturated fat), Cholesterol 89mg cholesterol, Sodium 969mg sodium, Carbohydrate 29g carbohydrate (10g sugars, Fiber 1g fiber), Protein 24g protein.
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