Rosemary Chicken In Pita Bread Recipes

CHICKEN CAESAR PITAS

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.

ROSEMARY CHICKEN IN PITA BREAD

Steps:

• In a pan pour wine and add garlic, rosemary, salt and pepper. Bring to a boil and simmer 5 minutes.
• Add chicken and poach until cooked throughout but not dry. About 10 to 15 minutes. Let it cool in broth.
• In a blender puree the sliced avocado, yogurt, mint, salt and pepper. Add lemon juice and mix with a spoon.
• Remove chicken from broth and dice meat.
• Cut open pita bread, add chicken, sliced tomatoes and lettuce. Pour sauce over mixture.

GREEK CHICKEN IN A PITA

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.

BBQ CHICKEN PACKED PITA

Steps:

• Prepare a hot grill outside or preheat a grill pan to high heat and preheat oven to 375 degrees F.
• Toss raw chicken in a bowl with rub, a few pieces at a time until all chicken is well coated. Grill chicken on well oiled grill or grill pan for about 2 minutes on each side, until nice grill marks are formed. If chicken pieces are very thick, finish cooking for 5 to 10 minutes more in the preheated oven. Allow chicken to cool a few minutes and then pull apart into nice shreds. Toss chicken with BBQ sauce so that it is well coated but not overly wet. Keep warm in a warm saute pan until ready to use.
• Heat olive oil in large saute pan over medium-high heat. Stir in garlic with wooden spoon. After 30 seconds add spinach and turn off heat. Toss spinach in hot oil, when wilted completely season with salt. Set aside.
• Spread butter evenly over 1 side of each pita. In a large saute pan, grill each flatbread over medium-high heat, buttered side down (work in batches if necessary) top each flatbread with 1 1/2 ounces of cheese, 1/4 of the spinach, and 1/4 of the chicken. Fold each flatbread over and continue grilling until golden brown on each side. Cut in half crosswise, transfer to platter and serve.
• Prepare a hot grill outside or preheat a grill pan to high heat and preheat oven to 375 degrees F.
• Toss raw chicken in a bowl with rub, a few pieces at a time until all chicken is well coated. Grill chicken on well oiled grill or grill pan for about 2 minutes on each side, until nice grill marks are formed. If chicken pieces are very thick, finish cooking for 5 to 10 minutes more in the preheated oven. Allow chicken to cool a few minutes and then pull apart into nice shreds. Toss chicken with BBQ sauce so that it is well coated but not overly wet. Keep warm in a warm saute pan until ready to use.
• Heat olive oil in large saute pan over medium-high heat. Stir in garlic with wooden spoon. After 30 seconds add spinach and turn off heat. Toss spinach in hot oil, when wilted completely season with salt. Set aside.
• Spread butter evenly over 1 side of each pita. In a large saute pan, grill each flatbread over medium-high heat, buttered side down (work in batches if necessary) top each flatbread with 1 1/2 ounces of cheese, 1/4 of the spinach, and 1/4 of the chicken. Fold each flatbread over and continue grilling until golden brown on each side. Cut in half crosswise, transfer to platter and serve.
• Combine all ingredients, using a whisk, wooden spoon or hands. Use hands to break up lumps of brown sugar.
• Combine all ingredients, using a whisk, wooden spoon or hands. Use hands to break up lumps of brown sugar.
• Heat oil n a 1-gallon saucepan over medium heat, sweat onions until translucent, about 5 to 10 minutes. Add garlic and sweat 1 more minute. Add dry spices and BBQ rub; stir. Cook until spices become fragrant, about 1 minute more. Add remaining ingredients and simmer slowly for 20 minutes. Using an immersion blender, puree sauce until smooth.
• Heat oil n a 1-gallon saucepan over medium heat, sweat onions until translucent, about 5 to 10 minutes. Add garlic and sweat 1 more minute. Add dry spices and BBQ rub; stir. Cook until spices become fragrant, about 1 minute more. Add remaining ingredients and simmer slowly for 20 minutes. Using an immersion blender, puree sauce until smooth.

CHICKEN AND MUSHROOM KEBABS IN PITA BREAD

Steps:

• Whisk first 6 ingredients in bowl to blend. Pour half of marinade into another bowl. Add mushrooms to first bowl; add chicken to second bowl. Toss to coat; let stand 30 minutes.
• Meanwhile, prepare barbecue (medium-high heat). Wrap 1 bacon piece around each chicken piece. Alternate 4 mushrooms and 3 chicken pieces on each skewer, piercing bacon to secure. Discard chicken marinade. Reserve mushroom marinade. Grill kebabs until chicken is cooked through, turning skewers and basting with reserved mushroom marinade, about 25 minutes. Grill pita breads in foil at edge of barbecue until warm.
• Unwrap pita breads. Place 1 kebab in center of each bread. Fold bread sides up around each kebab and pull out skewer.

SPICY CHICKEN TOMATO PITAS

Steps:

• In a bowl, whisk the first five ingredients. Add tomatoes, onion and parsley; toss to coat. Refrigerate until serving., Combine cumin, paprika, oregano, coriander, pepper flakes and salt; rub seasonings onto both sides of chicken. On a lightly oiled grill, cook chicken, covered, over medium heat or broil 4 in. from heat 4-7 minutes on each side or until a thermometer reads 165°., Cut chicken into slices. Serve in pita halves with relish.

ROASTED ROSEMARY CHICKEN AND VEGETABLES

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a cookie sheet with aluminum foil, and coat with cooking spray.
• In a large bowl, combine olive oil, balsamic vinegar, rosemary, red pepper flakes, and garlic. Place chicken in the bowl, and marinate 5 minutes. Transfer to a baking dish, reserving marinade in the bowl.
• Place green bell pepper, red bell pepper, red onion, carrots, and eggplant in the marinade, and toss to coat. Arrange in a single layer on the prepared cookie sheet.
• Place the chicken and vegetables in the preheated oven. Bake chicken for 20 minutes, or until juices run clear. Bake the vegetables for 35 minutes, or until the edges of the vegetables brown.

ROSEMARY-GARLIC PITA CHIPS

Steps:

• Heat oven to 350ºF.
• Brush 3 Tbsp. oil evenly onto pita breads; sprinkle with 1/4 cup cheese.
• Cut each pita into 8 wedges; place in single layer on rimmed baking sheet.
• Bake 15 to 20 min. or until golden brown. Meanwhile, combine remaining cheese and oil.
• Serve pita wedges with cheese mixture.

CHICKEN PITA BURGER

Steps:

• Heat oven to 400°F.
• In a large bowl mix the chicken with, yogurt, fresh coriander,ginger, curry, salt, dry coriander, cumin and cayenne. Use your hand to really mix spices, yogurt and chicken together.
• Sprinkle with tomato, jalapeno, and onions.
• Mix until everything is evenly blended.
• If the mixture is so wet that it clings to your hands stir in some bread crumbs Form the mixture into patties approx 2 1/2" by 1/2" thick.
• Spray a baking sheet with veggie oil.
• Place patties on the baking sheet single layer and bake in 400°F oven for approx 8 minutes. Turn patties over and bake for another 8 minutes or until they are cooked. Slice the pitas in half, wrap in foil and warm in the oven during the last few minutes that the patties are baking. Place 2 patties in each pita and top with your favorites (I love chopped sweet onion, lettuce, tomatoes, feta cheese and sliced olives).

GARLIC-ROSEMARY PITA SANDWICH

Steps:

• Heat oil in a large nonstick skillet over medium-high heat.
• Combine rosemary, garlic, salt, pepper, and lamb, tossing to coat.
• Add lamb mixture to pan; sauté about 4 minutes or until done.
• Divide lamb mixture evenly among each of 4 pitas, and add tzaziki or anything you'd like.
• Enjoy!