Chicken & Red Onion Pizzas
Any type of pita bread would be okay here, but for the sturdiest crust, see if you can find "pocketless" pitas (they are a solid piece of bread, but the thickness of a regular pita pocket).
  • 8 ounces skinless, boneless chicken breast
  • 1/2 teaspoon salt
  • 1/2 teaspoon rosemary, minced
  • 1/4 teaspoon thyme
  • 2 teaspoons olive oil
  • 2 medium red onions, halved and thickly sliced
  • 2 Granny Smith apples, cut into 1/2-inch-thick wedges
  • 4 whole-wheat pocketless pita breads (6 inches)
  • 2 ounces reduced-fat feta cheese, crumbled (scant 1/2 cup)

1. Spray a broiler pan with nonstick cooking spray. Preheat the broiler. Rub the chicken with the salt, rosemary, and thyme. Broil the chicken about 4 minutes per side, or until cooked through. When the chicken is cool enough to handle, thinly slice crosswise.

2. Preheat the oven to 350°F. In a large nonstick skillet, heat the oil over medium heat. Add the onions and cook until crisp-tender, about 5 minutes. Add the apples and cook until slightly softened, about 2 minutes.

3. Top the pitas with the onion-apple mixture. Top with the chicken and feta cheese. Bake for 5 minutes, or until the pita is crisp.

Nutritional Information
Per serving: 339 calories, 7.1g total fat (2g saturated), 41mg cholesterol, 7g dietary fiber (2.5g soluble), 50g carbohydrate, 23g protein, 850mg sodium.
Good source of: fiber, niacin, selenium, thiamin, vitamin B6.

Date Published: 09/19/2005 > Printer-friendly Version

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