Open Face Chicken Pitas Recipes

OPEN-FACE CHICKEN PITAS

Steps:

• In medium microwavable bowl, mix chicken and Greek seasoning. Microwave uncovered on High 1 to 2 minutes, stirring once or twice, until hot. Cover to keep warm.
• Heat pita folds as directed on package. Spread each pita fold with about 1 tablespoon hummus. Top with 1/2 cup warm chicken, the cucumber, tomatoes and cheese. Serve topped with yogurt and onion.

OPEN-FACED CHICKEN SOUVLAKI PITAS

Steps:

• In a larfe skillet, melt butter over medium-high heat. Add garlic, onion, oregano, 1/2 teaspoons salt and 1/4 teaspoons pepper, and sauté for about 3 minutes or until softened and starting to brown. Add chicken and sauté for about 5 minutes or until lightly browned.
• Whisk flour into milk and whisk into skillet; stir in lemon zest. Cook, stirring often, for about 5 minutes or until sauce is thickened, and chicken is no longer pink inside. Season to taste with salt and pepper.
• Meanwhile, toast or heat pitas. In a bowl, Combine cucumbers and yogurt. Spoon chicken and sauce on top of pitas, dollop with cuumber yogurt and sprinkle with tomatoes.
• COOKING TIP: Use the fine side of a cheese grater or a microplane-style grater to grate the lemon zest.
• FOR THE ADVENTUROUS: Add 2 tablespoons tahini to sauce with lemon zest and garnish 1/4 cup crumbled Canadian feta cheese and black olives.

OPEN-FACED CHICKEN PIE

Steps:

• In a 2 quart pot over medium heat, cook cream of chicken soup and milk, stirring constantly, until warm.
• Add canned vegetables and chicken. Cook until heated through.
• Season with Worcestershire, sage, salt, and black pepper. Place 2 slices of bread on each plate, slightly overlapping.
• Spoon chicken mixture over top. Sprinkle with chopped parsley and serve.

OPEN FACED CHICKEN SANDWICHES

Steps:

• Melt butter in saucepan over low heat.
• Add flour, stirring until smooth.
• Cook 1 Minute stirring constantly.
• Gradually add milk, cook over medium heat and continue to stir until thickened and bubbly.
• Add salt and cheddar cheese, stirring till cheese melts.
• Place sliced chicken on toast and cover with sauce.
• Sprinkle with crumbled bacon and grated parmesan cheese.
• Bake at 400 degrees for 10 minutes.