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These little pita crisps are all kinds of fabulous! Pile them high with juicy chicken strips, a quick salsa, and your favorite spread. I love these with a spicy sundried tomato spread, but you can also use hummus, techinah, or olive dip.
1/4 cup Tuscanini Balsamic Vinegar
1/8 cup Haddar Brown Sugar
1/8 cup honey
1 tablespoon neutral oil, plus more for the pan
1 tablespoon Glicks Soy Sauce
1/2 tablespoon Dijon mustard with seeds
1/2 teaspoon red chili flakes
1/2 teaspoon black pepper
4 cloves garlic, crushed or 4 cubes Gefen Frozen Garlic
1/2 lemon, juiced
4–6 chicken breasts or thighs, pounded to equal thickness
12 mini pita breads
olive oil, to drizzle
coarse salt
4 tomatoes, thinly sliced
4 tablespoons fresh, cleaned parsley
4–6 cloves garlic, crushed or 4-6 cubes Gefen Frozen Garlic
1 lemon, juiced
drizzle of olive oil
pinch of salt
sundried tomato spread
hummus
techinah
olive dip
In a bowl or zip-top bag, combine balsamic vinegar, sugar, honey, one tablespoon oil, soy sauce, mustard, chili flakes, black pepper, garlic, and lemon juice. Add chicken and marinate for at least one hour and up to overnight.
Heat a grill pan or skillet and coat the bottom of the pan with oil. Once hot, add the chicken and cook for nine to 10 minutes, flipping halfway, or until golden and cooked through. (When sliced, the juices will run clear.) Cut into strips and set aside.
Preheat oven to 475 degrees Fahrenheit. Slice pitas in half through the pockets to create 24 thin rounds. Arrange on two nonstick baking sheets. Drizzle with olive oil, sprinkle with salt, and bake three to five minutes, until golden.
In a bowl, combine tomatoes, parsley, garlic, lemon juice, olive oil, and salt.
Spread each pita crisp with sundried tomato spread, hummus, techinah, or olive dip. Add a spoonful of salsa and three chicken strips. Serve hot!
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