Pound cooked chicken thin, slide into a pita with cheese and tomatoes, add onion and a sprinkling of fresh herbs, and you've got a winning sandwich.
tablespoon butter or margarine, softened
tablespoon chopped fresh herbs (such as parsley, basil, thyme, oregano)
boneless skinless chicken breasts, pounded thin (about 1/2 lb)
Salt and pepper to taste, if desired
tablespoon olive oil
cup sliced red onion (about 1/2 medium onion)
(7-inch) pocketless pita breads or flatbreads, each cut in half
slices sharp Cheddar cheese (about 1 oz each)
medium tomato, thinly sliced
In small bowl, mix butter and herbs until blended; set aside.
Season chicken with salt and pepper. In 10-inch nonstick skillet, heat oil over medium-high heat until hot. Cook chicken in oil about 5 minutes, turning occasionally, until no longer pink in center. Remove chicken from skillet; set aside and keep warm. To same skillet, add onion; cook about 3 minutes, stirring occasionally, until tender. Remove onion from skillet, set aside. Reduce heat to medium.
Spread generous half teaspoon herbed butter on outside of all of 4 bread halves. Place 2 halves in heated skillet, buttered side down. Top each with 1 slice cheese, 1 chicken breast, half of the onion and sliced tomato, and another slice cheese. Top with remaining pita bread halves.
Cook about 2 minutes, pressing down with spatula, until bottom is golden brown. Turn; cook about 2 minutes longer, pressing again with spatula, until cheese is melted. To serve, cut each sandwich in half.
For easy prep, purchase chicken breasts that have already been pounded (they may be labeled as chicken cutlets).
If you don’t have fresh herbs on hand, substitute 1 teaspoon dried herbs.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 1 1/2 Milk; 1 Vegetable; 0 Very Lean Meat; 4 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choices:2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.