Chicken Parmesan Pita Pockets

Prep Time:20 min
Cook Time:12 min
Yeild:4 servings

INGREDIENTS:

  • 1 pound boneless, skinless chicken breasts, pounded to an even thickness of 1/2-inch and cut into 2-inch strips
  • 3/4 cup Crisco® Pure Vegetable Oil, divided
  • OR 3/4 cup Crisco® Puritan Canola Oil with Omega-3 DHA
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 teaspoons jarred minced garlic, (or 1 large garlic clove, peeled and minced)
  • 1 teaspoon Italian seasoning
  • 1/3 cup Italian-seasoned bread crumbs
  • 1/4 cup grated Parmesan cheese
  • 4 large (sandwich-size) pita breads, top 1-inch cut off
  • 1/2 cup marinara sauce, heated
  • 1 cup shredded mozzarella cheese, about 4 ounces
  • 12 thin slices prosciutto, salami, or baked ham (optional)

PREPARATION DIRECTIONS:

  1. 1.
    HEAT oven to 425ºF. Line 13 x 9 x 2-inch baking pan with heavy duty aluminum foil. Rinse chicken. Pat dry. Combine 1/4 cup oil, salt, pepper, garlic and Italian seasoning in medium bowl. Combine breadcrumbs and Parmesan cheese in small bowl.

  2. 2.
    POUR remaining 1/2 cup oil into baking pan. Heat in oven 5 minutes. Add chicken to seasoned mixture, tossing gently to combine. Pat breadcrumbs onto chicken strips. Remove pan from oven. Add chicken strips in single layer. Bake 8 minutes. Remove from oven. Turn chicken with tongs. Return to oven. Bake 6 minutes, or until chicken is no longer pink in center. Remove from pan. Drain on paper towels.

  3. 3.
    REDUCE oven temperature to 400ºF. Tuck chicken slices into pita pockets. Spoon sauce and mozzarella cheese over chicken. Tuck in prosciutto or salami slices, if desired. Place filled pitas on baking sheet. Bake pitas 6 minutes, or until cheese is melted. Serve immediately.

  4. TIP
    Chicken can be prepared up to 2 hours in advance and refrigerated. Assemble and bake sandwiches just prior to serving.
Chicken Parmesan Pita Pockets