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Chicken Pocket Sandwiches

Chicken.delights's picture
Ingredients
  Butter/Margarine 6 Tablespoon
  Garlic 3 Clove (15 gm), minced / pressed
  Pocket bread 3 , halved crosswise
  Whole chicken breasts 2 Pound, skinned, boned and split (2 Pieces, 1 Pound Each)
  Olive oil/Salad oil 1 Tablespoon
  Crushed red pepper 1⁄2 Teaspoon
  Chopped parsley 3 Tablespoon
  Drained chopped capers 3 Tablespoon
  Anchovy fillets 4 , finely chopped
  Canned sliced ripe olives 2 1⁄4 Ounce, drained (1 Can)
  Dry white wine 1⁄2 Cup (8 tbs)
  Salt To Taste
  Pepper To Taste
Directions

Melt 5 tablespoons of the butter in a small pan; stir in 1 clove of the garlic.
Brush over inside of each bread half.
Stack breads, wrap in foil, and place in a 300° oven to warm.
Rinse chicken and pat dry; cut into 1/2-inch chunks.
Place a wok or wide frying pan over medium-high heat.
When pan is hot, add oil and remaining 1 tablespoon butter.
When butter is melted, add remaining 2 cloves garlic, red pepper, and chicken; cook, stirring, until chicken is lightly browned (about 2 minutes).
Stir in parsley, capers, anchovies, olives, and wine.
Cook, stirring occasionally, until almost all liquid has evaporated (about 5 minutes).
Season to taste with salt and pepper.
Fill each bread half with about 1/6 of the chicken mixture.

Recipe Summary

Difficulty Level: 
Easy
Method: 
Fried
Ingredient: 
Chicken

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