Chicken Pocket Sandwiches
|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)|
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.