Chicken Pocket Sandwiches
|Salad oil||1 Tablespoon|
|Garlic||1 Clove (5 gm), mince, pressed|
|Crushed red pepper flakes||1⁄4 Teaspoon|
|Boneless skinless chicken breast halves||8 Ounce, cut into 1/2-inch chunks (2 Pieces)|
|Dry red wine||1⁄4 Cup (4 tbs)|
|Chopped parsley||2 Tablespoon|
|Drained capers||2 Tablespoon|
|Sliced ripe olives||2 1⁄4 Ounce, drained (1 Can)|
|Torn spinach||3 Cup (48 tbs), drained, rinsed (Lightly Packed For Measuring)|
|Whole wheat pita breads||2|
Melt butter in oil in a wide frying pan or wok over medium-high heat.
Add garlic, pepper flakes, and chicken.
Cook, stirring, until chicken is opaque on outside (about 3 minutes).
Add wine, bring to a boil, and boil until reduced by half (about 1 minute); then stir in parsley, capers, olives, and, if desired, anchovies.
Add spinach and continue to cook, stirring, until spinach is wilted and chicken is no longer pink in center; cut to test (about 5 more minutes).
Season to taste with salt and pepper.
Slice about a quarter off the top of each pita bread; invert this piece and slide it inside bread, pushing it to bottom (this reinforces bottom of bread, keeping filling from leaking through).
Fill each bread with chicken mixture.
Serve at once.