Monday, March 12, 2012

Ranch Chicken Pita


The "pocket" in pita bread is created by steam, which puffs up the dough. As the bread cools and flattens, a pocket is left in the middle.

 
Pita is now the western name for the Arabic bread called khubz (ordinary bread). It does however have other names in other western countries such as in Germany where it is sometimes known as brottasche (bread bag/pocket). Other breads of Arab or Egyptian, or kumaj (a Turkish loanword properly meaning a bread cooked in ashes), all baked in a brick oven. It is slightly leavened wheat bread, flat, either round or oval, and variable in size. The tenth-century Arab cookery book, Kitab al-Tabikh by ibn Sayyar al-Warraq, includes six recipes for khubz, all baked in a tannur oven. Historians believe its history extends far into antiquity, since flatbreads in general, whether leavened or not, are among the most ancient breads, needing no oven or even utensil for their baking. The first evidence of flat breads occur in and around Amorite Damascus.

Today, I have a yummy sandwich that would be perfect for any occasion.

Ranch Chicken Pita
Copyright 2012 Christine's Pantry. All rights reserved.

Ingredients:
2 cups cooked chicken, chopped
1/4 cup red onion, chopped
2 tablespoons walnuts, chopped
2 tablespoons light buttermilk ranch dressing
whole wheat pita, cut in half and open
Swiss cheese
lettuce

Directions:
Combine first 4 ingredients.

To assemble, fill pita with lettuce, cheese and chicken mixture.

To cook chicken:
2 boneless skinless chicken breast, chopped
1 tablespoon extra virgin olive oil
1/4 teaspoon liquid smoke
salt, to taste
1 tablespoon steak seasoning
1 teaspoon Worcestershire sauce

Directions:
In skillet, heat oil over medium heat. Add chopped chicken in skillet. Season chicken with liquid smoke, salt, steak seasoning and Worcestershire sauce. Stir, cook about 8 to 10 minutes, until chicken cooked through and no longer pink. Enjoy!

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19 comments:

  1. I have seen liquid smoke in many of your recipes. I could not find it here in Super market or in health food store.

    Easy and delicious pita pockets.

    ReplyDelete
    Replies
    1. Hi Balvinder,

      If you can't find liquid smoke, you can buy it online at my store (powdered by Amazon). Here are 2 links for you to check out... http://astore.amazon.com/chrispant-20/detail/B0005Z8NCM

      http://astore.amazon.com/chrispant-20/detail/B000SBPCE0

      Delete
  2. I've always enjoyed pita pockets, and this looks delicious! Interesting info too!

    ReplyDelete
  3. Nice and easy, so refreshing.
    great recipe :))

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  4. Nice and easy, so refreshing.
    great recipe :))

    ReplyDelete
  5. Sounds wonderful, Christine. Have a lovely day. Jen

    ReplyDelete
  6. Hi Christine, I didn't ealize thaere were so many names for pita. Have you tried making them. I have a couple of time and I can never get the pocket to open. Lovely dish and I like that you added the walnus too. Hope you have a wonderful evening

    ReplyDelete
    Replies
    1. Hi Suzi,

      No, haven't tried making them yet.

      Delete
  7. Hey Christine, great recipe, always works on those days, you don't want to cook too much. Thanks for stopping by and leaving a comment.

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  8. Nice combination of flavors. One of my favorite types of sandwiches.

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  9. I love ranch dressing. Looks great!

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  10. These look delicious, Christine! I swear, pitas are such a great way to use yummy ingredients

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  11. I had no idea that this was found in other places in the world with their own origin. Great sandwich!

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  12. I love your chicken filling, Christine. Sounds delicious and easy to prepare!

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  13. I love all unleavened breads, easy to make at home too, you should give it a try. One of my very first blogs was for unleavened bread cooked on an open fire when camping.

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  14. I would love one of these for lunch! This looks just too good for words.

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  15. The first time I used liquid smoke was in a salmon dip. Way back then I thought if a little was OK, more would be better. How wrong was I!!! When I make this I'll pay attention to the recipe.

    ReplyDelete
    Replies
    1. Hi Sandra,

      You have to be careful when using liquid smoke. A little goes a long way. To much liquid smoke will destroy a dish.

      Delete

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