Chicken Marinara Pita Pizzas
In The Refrigerated Meat Case
PERDUE® SHORT CUTS® Italian Style Chicken Strips
PREP TIME: 10min COOK TIME: 10min
|Serving Per Recipe: 4|
|Amount Per Serving|
|% Daily Value*|
|Total Fat 7g||11%|
|Saturated Fat 3g||15%|
|Total Carbs 40g||13%|
|Dietary Fiber 2g||8%|
|Vitamin A 0%|
|Vitamin C 10%|
|*Percent Daily Values are based
on a 2,000 calorie diet.
1 pkg. PERDUE® SHORT CUTS® Italian Style Chicken Strips orPERDUE® SHORT CUTS® Roasted Chicken Strips
4 (6-inch) pita pocket breads
1/2 cup favorite prepared pizza sauce (or spaghetti sauce)
1 cup shredded low-fat mozzarella cheese (4 ounces)
Parmesan cheese for serving (optional)
Crushed red pepper for serving (optional)
Dried oregano for serving (optional)
Preheat the oven on the broil setting. Arrange the pita breads on a cookie sheet. Place the cookie sheet under the broiler until the pitas are toasted on one side, about 1-2 minutes. Flip the pitas and broil on the other side, another 1-2 minutes. Remove the pitas from the oven.
Spread each toasted pita with 2 tablespoons of pizza sauce. Top with chicken and sprinkle with mozzarella cheese.
Place the pita pizzas back under the broiler. Broil for 2 minutes or until hot and the cheese is golden and bubbly. Remove them from the oven and cut into wedges.
Serve warm with Parmesan cheese, crushed red pepper flakes and dried oregano, if desired.
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