Spicy Chicken On Pita Wedges
|Whole chicken breast||1 Medium|
|Water||1⁄2 Cup (8 tbs)|
|Lemon pepper seasoning||To Taste|
|Cream cheese||12 Ounce, softened|
|Shredded cheddar cheese/Monterey jack cheese||6 Ounce (1 1/2 Cups)|
|Dairy sour cream||1⁄4 Cup (4 tbs)|
|Chopped red onion||1⁄4 Cup (4 tbs)|
|Green onions||3 , sliced|
|Chopped pickled jalapeno pepper||3 Tablespoon|
|Ground cumin||1 Teaspoon|
|Chili powder||1 Teaspoon|
|Ground coriander||1⁄2 Teaspoon|
|Garlic||2 Clove (10 gm), minced|
|Pita bread rounds||4 , split lengthwise into rounds|
|Sliced ripe olives||1 Tablespoon|
|Sliced green onion||1 Tablespoon|
|Shredded cheddar cheese/Monterey jack cheese||4 Tablespoon|
1)In a 2 quart saucepan, take some water. Place the chicken in the water and season with lemon-pepper.
2)Slowly boil the chicken in water and then simmer cook over reduced heat until tender.
3)Take chicke out and separate meat from the bones. Chop the chicken meat.
4)Preheat the oven to 375 degrees F.
5)In a large bowl, mix together chicken with cream cheese, Monterey Jack cheese, cheddar, sour cream, red onion, jalapeno peppers, green onion, chilli powder, cumin, garlic, salt, coriander and pepper.
6)Divide the chicken mixtures into 8 equal portions to be used for 4 pita breads.
7)Spread 2 portions generously over the each pita bread round.
8)Place on baking parchment or sheet.
9)Bake until the cheese begins to bubble. This would take about 5 to 7 minutes.
10)Garnish with sliced green onion, ripe olives and top with shredded cheese.