Posted by: Bill & Gayle McCord | April 1, 2011

Weekend Recipe: Chicken Pitas

This is from Rachel, one of Emily’s friends in Scotland.  As Rachel says, it’s a great dish for her whole family and she doesn’t have to make a second meal for her pickier children.

Chicken Pita

  • 4 boneless chicken breasts cut up into “frying” bite-sized pieces
  • 1 box bread crumbs
  • 2 packs of pitas {any kind you prefer}
  • 3 regular sized carrots grated
  • half a lettuce or cabbage head depending on your preference
  • 1 bottle Balsamic Vinagrette dressing (you can also use a creamy dressing if preferred)
  • 1/4 cup milk
  • salt and pepper
  • 1 gallon resealable bag
  • 1 flat pan

1. Turn on oven to 350.

2. Cut chicken into pieces and place in gallon bag with 1/4 cup of milk and squish around to coat.

3. Add salt and pepper to the bread crumbs and pour mixture into the gallon bag with the chicken and toss around till coated fully.

4. Put chicken on flat pan and bake until golden brown.

5. While the chicken is in the oven, grate lettuce (or cabbage) and carrots and toss in a bowl with viniagrette dressing.

6. Cut pitas in half and zap them in the microwave for 10 seconds {to apparently help them open}.

Put chicken and salad mixture in the pita and add an extra dollop of viniagrette to finish it off. Serve with Greek salad or cottage cheese, and/or carrot sticks for the kids. It’s a nice light meal with not a lot of prep.

Don’t forget that Kinda Crunchy Kate also does a weekend recipe on Fridays!

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