Quick Warm Chicken Caprese Pita Pockets
10min
10min
2
1111
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Chef's Note
To prevent your pitas from tearing, wrap them in a damp paper towel and microwave them for 10-15 seconds before stuffing. This makes the whole wheat bread soft, pliable, and easy to open!
Tags
Ingredients
5 oz raw boneless skinless chicken breast
3 large whole wheat pita pockets
5 oz fresh mozzarella cheese
2 medium vine-ripened tomatoes
1 cup fresh basil leaves
2 tbsp balsamic vinegar
1/2 tsp garlic powder
1/2 tsp dried oregano
Instructions
- 1
Wash 2 medium vine-ripened tomatoes and slice them into thin rounds. Slice 5 oz of fresh mozzarella cheese into matching rounds. Wash 1 cup of fresh basil leaves and pat them dry. Cut 3 large whole wheat pita pockets in half to create 6 pockets total.
- 2
Pat 5 oz of raw boneless skinless chicken breast dry with paper towels. Slice the chicken horizontally into thin cutlets, then season both sides evenly with 1/2 tsp garlic powder, 1/2 tsp dried oregano, 1/4 tsp salt, and 1/4 tsp black pepper.
- 3
Heat 1.5 tsp olive oil in a medium skillet over medium-high heat. Add the seasoned chicken cutlets and sear for 3 to 4 minutes per side until golden brown and cooked through to an internal temperature of 165°F (74°C). Transfer the chicken to a cutting board and slice into thin strips.
- 4
Wipe the skillet clean with a paper towel. Pour in 2 tbsp balsamic vinegar and simmer over medium-low heat for 1 to 2 minutes until it reduces slightly into a warm, glossy glaze. Remove from heat.
- 5
Carefully open the 6 pita pocket halves. Evenly stuff each pocket with the warm sliced chicken, sliced tomatoes, fresh mozzarella rounds, and fresh basil leaves.
- 6
Drizzle the warm balsamic glaze inside each of the stuffed pita pockets just before serving.
Nutrition Information (per serving)
1111
69g
125g
37g
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