Recipe

Balsamic Chicken And Chard Pita Pockets Recipe

	Missamberlee / All my dishes 2 years, 4 months ago With nothing to do with the balsamic vinaigrette I made the other night and a craving for chard I put this together and it was a total hit! The textures go together well and it is healthy as well as satisfying. Prep:20m Cook:120m Servings:5	Missamberle
	balsamic chard chicken

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Ingredients

3 or 4 ounces of balsamic vinaigrette (if you dont have a recipe of your own, I have one)

6 chicken tenderloins (or 3 large breasts)

1 bunch of red chard

1 large carrot (grated)

1 tomato (diced)

green onion

olive oil

2tbsp mayo (optional)

Kosher salt

Whole wheat pita bread

Directions

Set oven to 275 degrees

in a smallish casserole dish cover your chicken with dressing and cover to bake for about an hour and a half.

When the chicken is done pull it apart with two forks to shred or chop very finely .

Add your mayo or a few tsp of olive oil to the chicken and set aside.

to cook the chard cut the leaf part off the stem and cut the stem into half inch bits, add these and the carrot to a saute pan on med heat

take the rest of the chard leaves and roll them up into a tight bundle and slice into strips.

when you add that to the saute pan it will look like allot, dont sweat it, it will really cook down. add a pinch of salt and some of the chicken/balsamic juice leftover in the chicken pan and cook your greens down untill tender.

in a warm pita add your chicken mixture, the greens and then some fresh tomato and topped with a few green onions

Enjoy

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