Super yummy! This recipe is taken from The New Vegetarian Grill by Andrea Chesman.
This recipe calls for peanut butter chips but I prefer to use President Choice mini peanut butter melts. This recipe is from The Winnipeg Free Press Recipe Swap Favorites by Ilana Simon.
All I can say is YUM!! You can prepare the salad a day in advance. Fill the pita breads just before serving. This recipe is taken from The Complete Light Kitchen by Rose Reisman.
Creamy Dijon Chicken Salad in a Pita
6 oz boneless chicken breast
1 cup diced plum tomatoes
3/4 cup green bell pepper
1/3 cup chopped green onion
3 Tbsp chopped black olives
1/3 cup crumbled light feta cheese
1/4 cup low-fat sour cream
2 Tbsp light Mayonnaise
1 Tbsp freshly squeezed lemon juice
2 tsp dried tarragon or basil
1 tsp Dijon mustard
1 tsp minced fresh garlic
pinch freshly ground black pepper
2 large pita breads
1. Preheat grill or grill pan to medium-high and spray with cooking oil. Grill the chicken, turning once, until cooked through and no longer pink in the center, about 12 minutes. Remove from the grill, cool and dice.
2. Stir the chicken, tomatoes, green pepper, green onion, olives and feta together in a bowl.
3. Combine the sour cream, mayonnaise, lemon juice, tarragon, mustard, garlic and black pepper in another bowl, mix well. Pour the dressing over the chicken mixture and toss to coat.
4. Cut the pita breads in half and line the pockets with lettuce leaves. Divide the filling among the pitas (about 3/4 cup per half). Serve immediately.
This recipe is adapted from The New Best Recipe Cookbook by Cook’s Illustrated. I use my own marinara sauce (you can find various marinara recipes on this blog) and I also melt mozzarella cheese on top. The recipe I have included is for the breaded chicken cutlets used. I always serve my Chicken Parmesan with egg noodles. Super easy and very filling!
Breaded Chicken Cutlets
4 boneless, skinless chicken breasts, fat trimmed
1 1/2 cups bread crumbs
3/4 cup unbleached flour
2 large eggs
1 tablespoon plus 3 /4 cup olive oil
1. Use a meat pounder, rubber mallet, or rolling pin to pound the chicken breasts to an even 1/2-inch thickness.
2. Sprinkle the cutlets with salt and pepper.
3. Set a large heatproof plate on the rack in the oven, and heat the oven to 200 degrees. Place the bread crumbs in a shallow dish or pis plate. Spread the flour in a second shallow dish. Beat the eggs with the 1 tablespoon olive oil in a third shallow dish. Place a wire rack over a baking sheet.
4. Working with one at a time, dredge the cutlets thoroughly in the flour, shaking off the excess. Using tongs, dip both sides of the cutlets in the egg mixture, taking care to coat them thoroughly and allowing the excess to drip back into the dish to ensure a very thin coating. Dip both sides of the cutlets in the bread crumbs, pressing the crumbs with your fingers to form an even, cohesive coat. Place the breaded cutlets in a single layer on the wire rack and allow the coating to dry for about 5 minutes.
5. Meanwhile, heat 6 tablespoons of the remaining oil in a heavy-bottomed 10 inch nonstick skillet over medium-high heat until shimmering but not smoking, about 2 minutes. Lay the two cutlets gently in the skillet and cook until deep golden brown and crisp on the first side, gently pressing down on the cutlets with a wide metal spatula to help ensure even browning, about 2 1/2 minutes. Using tongs, turn the cutlets, reduce the heat to medium, and continue to cook until the meat feels firm when pressed gently and the second side is a deep golden brown and crisp, 2 1/2 to 3 minutes. Line the warmed plate with a double layer of paper towels and set the cutlets on top; return the plate to the oven.
6. Discard the oil in the skillet and wipe the skillet clean using tongs and a large wad of paper towels. Repeat Step 5, using the remaining 6 tablespoons oil and the now-clean skillet to cook the remaining cutlets.