Balsamic chicken and chard pita pockets
From missamberlee 18 years ago
- 120 minutes to make
- Serves 5
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.
Ingredients
- 3 or 4 ounces of balsamic vinaigrette (if you dont have a recipe of your own, I have one) shopping list
- 6 chicken tenderloins (or 3 large breasts) shopping list
- 1 bunch of red chard shopping list
- 1 large carrot (grated) shopping list
- 1 tomato (diced) shopping list
- green onion shopping list
- olive oil shopping list
- 2tbsp mayo (optional) shopping list
- kosher salt shopping list
- whole wheat pita bread shopping list
How to make it
- 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
People Who Like This Dish 4
- cabincrazyone Duluth, MN
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