Friday, May 2, 2008

PostHeaderIcon Recipe Friday -- Chicken Pita Pizzas

This week: Chicken Pita Pizzas

  • 2 teaspoons extra-virgin olive oil
  • 1 tablespoon minced garlic
  • 1/2 cup finely chopped onion
  • 1 cup fresh arugula
  • 1 cup fresh baby spinach
  • 1 red bell pepper, thinly sliced
  • 8 ounces boneless, skinless chicken breast, very thinly sliced crosswise
  • 4 6-1/2-inch whole-wheat pitas or eight 4-inch whole-wheat pitas
  • 1 cup shredded provolone cheese
  • Freshly ground pepper to taste

Preheat oven to 500°F.

Heat oil in a large nonstick skillet over medium heat. Add garlic, onion and bell pepper and cook, stirring often, until the peppers begin to soften. Add chicken and cook another 5 minutes, stirring often, until the chicken is cooked through. Remove from heat and add arugula and spinach. Stir mixture to lightly braise the leaves.

Place pitas on a baking sheet and top each with an equal portion of the chicken and vegetable mixture; sprinkle with cheese and pepper. Bake until the cheese melts and turns golden, 10 to 15 minutes.

Slice and serve warm.

Each pita pizza runs about 420 calories.

Note: Alternative to adding spinach and argula to chicken mixture is to lightly brush the pitas with olive oil and top with the spinach / argula before adding chicken mixture.


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