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Chicken Pocket Sandwiches

Chef.Foodie's picture
Ingredients
  Butter/Margarine 1 Tablespoon
  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
  Salt To Taste
  Pepper To Taste
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Dish: 
Sandwich
Ingredient: 
Chicken
Interest: 
Gourmet

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