Chicken Sausage Pita Wspinach Red Pepper Recipes

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SPINACH AND RED PEPPER-STUFFED CHICKEN



Spinach and Red Pepper-Stuffed Chicken image

Provided by Valerie Bertinelli

Categories     main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 13

10 ounces frozen spinach, thawed and squeezed dry
One 12-ounce jar roasted red peppers, drained, patted dry and chopped
1/2 cup panko breadcrumbs
1/4 cup grated Parmesan
1/4 teaspoon smoked paprika
Kosher salt and freshly ground black pepper
4 small chicken breasts (about 8 ounces each)
2 tablespoon olive oil
1 shallot, grated or chopped
1/4 cup dry white wine
1 cup chicken broth
1 tablespoon unsalted butter, cold
Chopped fresh parsley, for garnish

Steps:

  • Preheat the oven to 425 degrees F.
  • Mix together the spinach, peppers, breadcrumbs, Parmesan, smoked paprika, 1/4 teaspoon salt and a few grinds of pepper in a small bowl. Set aside.
  • Butterfly the chicken: Holding your knife parallel to the cutting board, slice a breast through the middle, stopping about 1/2-inch short of the other side. Open the breast up like a book and flatten it with your palm. Place between two pieces of plastic wrap and pound with a meat mallet to a little less than 1/2-inch thick. Repeat with the remaining breasts.
  • Divide the spinach mixture into four portions and place a portion in the center of each breast. Roll the breasts tightly around the filling and secure with kitchen twine. Sprinkle all over with salt and pepper.
  • Heat the oil in a large, oven-safe skillet over medium-high heat. Add the roll-ups and cook until golden brown on all sides, about 6 minutes. Transfer the skillet to the oven and cook until an instant-read thermometer inserted into the center of the filling registers 160 degrees F, another 6 to 8 minutes.
  • Transfer the roll-ups to a cutting board and cover loosely with foil. Return the skillet to the stovetop over medium heat (be careful, the handle will be very hot). Add the shallots and cook until softened, stirring, about 1 minute. Add the wine and boil until reduced by half, 1 to 2 minutes. Add the chicken broth; boil until reduced by half, about 3 minutes. Off the heat, whisk in the butter and season with salt and pepper.
  • Cut away the twine and slice the chicken into 1-inch rounds. Serve with the pan sauce and sprinkle with parsley.

CHICKEN SAUSAGE PITA POCKETS



Chicken Sausage Pita Pockets image

Chicken sausage comes in many flavors, so I try different ones when I make pitas with fresh basil and veggies, inspired by the Greek gyro. -Christina Price, Colorado Springs, Colorado

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 4 servings.

Number Of Ingredients 9

6 teaspoons olive oil, divided
1 package (12 ounces) fully cooked roasted garlic chicken sausage links or flavor of your choice, sliced
1 cup sliced fresh mushrooms
1 small onion, halved and sliced
1 medium zucchini, halved lengthwise and sliced
1 medium yellow summer squash, halved lengthwise and sliced
3 tablespoons chopped fresh basil
8 whole wheat pita pocket halves, warmed
Optional: Sliced tomato and plain Greek yogurt

Steps:

  • In a large nonstick skillet, heat 2 teaspoons oil over medium-high heat. Add sausage; cook and stir 4-6 minutes or until lightly browned. Remove from pan., In same skillet, heat 2 teaspoons oil over medium-high heat. Add mushrooms and onion; cook and stir 4-6 minutes or until tender. Remove from pan., Add remaining oil to pan. Add zucchini and yellow squash; cook and stir 3-5 minutes or until tender. Stir in basil, sausage and mushroom mixture; heat through. Serve in pitas. If desired, add tomato and yogurt.

Nutrition Facts : Calories 376 calories, Fat 16g fat (3g saturated fat), Cholesterol 70mg cholesterol, Sodium 736mg sodium, Carbohydrate 39g carbohydrate (5g sugars, Fiber 6g fiber), Protein 22g protein. Diabetic Exchanges

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