nogogo.com Recipe of the week – Chicken Pita Pockets
This is a great recipe for those short on time or without the use of an oven, but especially for the summer when it’s too hot to use the over anyway. Try it tonight!
3 Chicken Breasts – Skinless – Boneless – Cut into 3 inch cubes
1 Tablespoon Extra Virgin Olive Oil
1 White Onion – chopped
2 Tablespoons Sesame Seed – toasted
2 Large Red Tomatoes
6-8 Lettuce Leafs
6 Pita Bread Loafs – cut in half
Salt and Pepper to taste
1/4 Cup Mustard Vinaigrette
1. Season chicken with salt and pepper.
2. Heat olive oil in a medium saucepan and sautee onions until golden. Add in chicken and cook until golden brown. Remove saucepan from heat and add in mustard vinaigrette and sesame seeds. Mix until well coated. Set aside.
3. Toast Pita bread if you wish.
4. Stick in lettuce leaf and tomato. Then chicken . Do this with all other pita loafs.
1 Cup Canola Oil
1/2 Cup White Vinegar
2 Teaspoons Honey
2 Tablespoons Mustard
1 Teaspoon Ground Black Pepper
1/2 Teaspoon Salt
Put all these ingredients in a blender and blend fully. Store in a glass jar and refrigerate. Can be stored for 5 days.
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