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Italian Chicken Pockets Recipe

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"My sister-in-law prepared these hearty sandwiches that are filled with chicken, mushrooms and pepperoni," writes Tricia Buss of Telford, Pennsylvania. "My husband loved them so much, he insisted I ask for the recipe."

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6 Servings
Prep/Total Time: 15 min.

Ingredients

3/4 pound boneless skinless chicken breast, cubed
2 tablespoons Crisco® Extra Virgin Olive Oil or Canola Oil
1 medium green pepper, chopped
1 cup sliced fresh mushrooms
1 package (3-1/2 ounces) sliced pepperoni
1 cup spaghetti sauce
3 pita breads (6 inches), halved and warmed
Grated Parmesan cheese, optional

Directions

In a large skillet, cook chicken over medium heat in oil until chicken juices run clear. Add green pepper and mushrooms; cook until tender; stirring occasionally. Stir in pepperoni; cook until heated through. Drain. Stir in spaghetti sauce; cook until heated through.
Spoon into pita bread halves. Sprinkle with Parmesan cheese if desired. Yield: 6 servings.

Nutrition Facts: 1 serving (1 each) equals 304 calories, 15 g fat (4 g saturated fat), 46 mg cholesterol, 700 mg sodium, 23 g carbohydrate, 2 g fiber, 19 g protein.

Italian Chicken Pockets published in Quick Cooking November/December 2002, p44

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