Jul 9, 2012 7:27 PM
TUCSON - Today on "Let's Make a Meal," The Practical Chef, Craig Nassar, stopped by to make:
Mediterranean Chicken Pita's with Roasted Red Peppers
1 pound Red Bell Peppers (or use roasted red peppers in the jar)
1 pound Chicken Breast - cut into 1/4 inch slices
4 each Garlic Cloves - chopped
1 each Lemon - juiced
1 Tbsp. Balsamic Vinegar
2 tsp. Dried Oregano
4 each Whole Wheat Pitas - cut in halve
1 jar Artichokes - drained and rinsed - 6 1/2 ounces
1 1/2 ounce Feta Cheese
Preheat oven to 425 degree's. Line a large baking sheet with foil. Place peppers on the sheet and roast for 20 minutes. Remove from oven and immediately transfer peppers to a large bowl. Cover bowl with plastic and set aside for 15 minutes, until cool enough to handle. Carefully peel and discard skins. Core, seed, and separate into segments. Or you can purchase pre roasted peppers in the jar. One jar will do it!
In a large bowl, combine chicken, garlic, lemon juice, vinegar and oregano and mix well to coat. Heat a large nonstick skillet on medium. Add garlic-chicken mixture and cook, turning occasionally, for 8 minutes, until cooked through. With a slotted spoon, remove chicken from skillet and transfer to a large plates; set aside.
Decrease heat to medium-low and bring pan juices to a simmer. Cook for 5 minutes, until reduced by half. Return chicken to the pan and toss to coat. Spoon chicken, peppers, artichokes hearts and feta into pita halves, dividing evenly.
For more from Craig visit: