Open Face Pita Sandwiches
|Sun dried tomatoes in oil||4 Ounce, drained and (1/2 Of 8 Ounce Jar)|
|Oil||2 Tablespoon, reserved|
|Skinless boneless chicken breast halves||4 Small, cut into about 1/2 inch pieces|
|Italian seasoning||1⁄4 Teaspoon|
|Onion||1 Small, thinly sliced|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
|Whole wheat pita breads||2 (6 Inches In Diameter)|
|Shredded mozzarella cheese||2 Ounce (1/2 Cup)|
Heat oven to 375Â°.
Heat reserved oil in 10-inch skillet over medium-high heat until hot.
Saute chicken, Italian seasoning and onion in oil about 4 minutes, stirring frequently, until chicken turns white.
Cut tomatoes into 1/4-inch strips.
Stir tomatoes and Parmesan cheese into chicken mixture.
Split each pita bread in half around edge with knife to make 4 rounds.
Divide chicken mixture evenly among rounds.
Sprinkle with mozzarella cheese.
Bake about 5 minutes or until cheese is melted.