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Open Face Pita Sandwiches Recipe
|Sun dried tomatoes in oil||4 Ounce, drained and (1/2 Of 8 Ounce Jar)|
|Oil||2 Tablespoon, reserved|
|Skinless boneless chicken breast halves||4 Small, cut into about 1/2 inch pieces|
|Italian seasoning||1⁄4 Teaspoon|
|Onion||1 Small, thinly sliced|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
|Whole wheat pita breads||2 (6 Inches In Diameter)|
|Shredded mozzarella cheese||2 Ounce (1/2 Cup)|
Serving size: Complete recipe
Calories 2034 Calories from Fat 754
% Daily Value*
Total Fat 87 g133.5%
Saturated Fat 19.5 g97.3%
Trans Fat 0.2 g
Cholesterol 471.3 mg
Sodium 2070.5 mg86.3%
Total Carbohydrates 108 g35.8%
Dietary Fiber 17.2 g68.8%
Sugars 31.2 g
Protein 202 g404.4%
Vitamin A 13.4% Vitamin C 28.9%
Calcium 75.1% Iron 48.2%
*Based on a 2000 Calorie diet
Heat reserved oil in 10-inch skillet over medium-high heat until hot.
Saute chicken, Italian seasoning and onion in oil about 4 minutes, stirring frequently, until chicken turns white.
Cut tomatoes into 1/4-inch strips.
Stir tomatoes and Parmesan cheese into chicken mixture.
Split each pita bread in half around edge with knife to make 4 rounds.
Divide chicken mixture evenly among rounds.
Sprinkle with mozzarella cheese.
Bake about 5 minutes or until cheese is melted.