Grilled Chicken Spinach And Pear Pitas Recipes

CHICKEN WITH CARAMELIZED PEARS

Steps:

• Sprinkle chicken with salt and pepper. In a large skillet, brown chicken in butter; remove and keep warm. In the same skillet, saute onion until tender. Add pears and brown sugar; cook 3 minutes longer. Stir in vinaigrette and thyme., Return chicken to skillet. Bring to a boil. Reduce heat; simmer, uncovered, for 4-6 minutes or until chicken juices run clear. Meanwhile, cook rice according to package directions. Serve with chicken.

GRILLED CHICKEN AND PEAR SALAD

Steps:

• Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or until a thermometer reads 170°. , Arrange the salad greens, cheese, pears and pecans on individual plates. Slice chicken; arrange over salad. Whisk the apple juice concentrate, oil, vinegar, mustard, salt and pepper. Drizzle over salad.

GRILLED CHICKEN PITAS

Steps:

• Mix first 4 ingredients until blended. Reserve half the A.1. mixture; pour remaining over chicken in shallow dish. Stir to evenly coat chicken. Refrigerate 30 min. to marinate.
• Heat grill to medium heat. Remove chicken from marinade; discard marinade. Grill chicken 5 to 7 min. or until done, turning after 4 min. and adding pitas to the grill for the last 2 min. to grill 1 min. on each side.
• Fill pita halves with spinach, cucumbers, chicken and tomatoes. Drizzle with reserved A.1. mixture. Top with cheese.

SPINACH CHICKEN POCKETS

Steps:

• In a large nonstick skillet coated with cooking spray, cook chicken over medium heat for 10-12 minutes on each side or until juices run clear. Remove; thinly sliced chicken and cool., Meanwhile, in a small bowl, combine the yogurt, mayonnaise, mustard, cumin and cayenne; set aside. In a large bowl, combine the spinach, cucumber, onions and chicken. , Drizzle with yogurt mixture; toss to coat. Microwave pita breads for 15-20 seconds or until warmed. Fill each half with 1/2 cup chicken mixture.

GREEK GRILLED CHICKEN PITAS

Steps:

• Marinate chicken in vinaigrette, covered, in refrigerator for at least 4 hours or overnight. In a small bowl, combine the sauce ingredients; chill until serving., Drain and discard marinade. If grilling the chicken, lightly oil the grill rack. Grill chicken, covered, over medium heat or broil 4 in. from the heat until a thermometer reads 170°, 4-7 minutes on each side., Cut chicken into strips. Fill each pita half with chicken, cucumber, tomatoes, onion and cheese; drizzle with sauce.

GRILLED CHICKEN OVER SPINACH

Steps:

• In a large bowl, combine the first eight ingredients. Spoon over chicken. Grill, uncovered, over medium heat for 7 minutes on each side or until juices run clear. , In a large skillet, saute onion and garlic in oil for 1 minute or until crisp-tender. Stir in mushrooms; saute for 3-4 minutes or until tender. Add spinach; saute for 2 minutes or until wilted. Transfer to a serving platter; top with chicken.

GRILLED CHICKEN, SPINACH, AND PEAR PITAS

Steps:

• 1. Brush chicken on both sides with some of the 1 tablespoon balsamic vinegar; set aside. For a charcoal grill, place chicken on the rack of an uncovered grill directly over medium coals. Grill for 12 to 15 minutes or until chicken is no longer pink (170°F), turning once and brushing with the remainder of the 1 tablespoon vinegar halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place chicken on the grill rack over heat. Cover and grill as above.) Cut each chicken breast half into 1/2-inch-thick slices. 2. Meanwhile, wrap pita bread rounds in foil. Place on the grill rack directly over medium coals. Grill about 8 minutes or until bread is warm, turning once halfway through grilling. 3. For sauce: In a small bowl, use a fork to stir together mayonnaise, goat cheese, milk, and the 1 teaspoon vinegar. Stir in green onion. 4. To assemble, arrange spinach, pear slices, and chicken in pita bread halves. Spoon about 1 tablespoon sauce into each pita. Broiling directions: Preheat broiler. Brush chicken with vinegar as directed. Preheat broiler. Place chicken breast halves on the ungreased rack of a broiler pan. Broil chicken 4 to 5 inches from the heat for 12 to 15 minutes or until chicken is no longer pink (170°F), turning once and brushing with the remainder of the 1 tablespoon balsamic vinegar halfway through broiling. Heat pitas according to package directions. Continue as directed.