Wednesday, November 30, 2011

Chicken Pita Pockets with Apple and Brie

This is a bit of a Blog-Lite today, not because this is enormously healthy for you or anything, but because my laptop is currently revolting and I'm borrowing (St.) Andy's. So I've thrown my technology-related frustration into cooking and emerged with these delicious little nuggets (Disclaimer: These are not nuggets.)

I began by marinating the chicken tenderloins in cider vinegar, 1 tablespoon honey, onion powder, basil and sage. I covered the dish and let it sit for thirty minutes at room temperature. At this point, I preheated my oven to 350.

I then took a large skillet and heated a tablespoon of vegetable oil over medium-high. Once the oil was hot (but not smoking) I added half the tenderloins--browning them for 5 minutes per side--and then reserved them to a plate to cool while I cooked the other batch.

Then I took a large mixing bowl and added my apples, onion, brie, raspberry vinaigrette, spinach and 3 tablespoons honey. Once the chicken had cooled, I chopped it into bite-size pieces and stirred these into the mixing bowl. I made sure to toss the mixture well, to evenly distribute all the little pieces.

I coated a rimmed baking sheet with cooking spray, then filled each pita with a healthy dollop of the chicken mixture, making sure each had a fair amount of cheese in strategic places.

I could fit about six pitas onto the baking sheet, though the mixture would have filled eight (I refrigerated the remainder.) I put the filled pitas into the oven and cooked them for 9-11 minutes--or until the cheese had melted.

Chicken Pita Pockets with Apple and Brie
1 lb. chicken tenderloins
1/3 cup cider vinegar
1 teaspoon onion powder
1 teaspoon basil
1/4 teaspoon sage
4 tablespoons honey
1 tablespoon vegetable oil
3 apples, chopped (I used Granny Smith, because I couldn't find sweet cooking apples)
1 medium onion, finely diced
2 cups spinach, chopped
8 oz brie, cut into 1/2-inch cubes
1/3 cup raspberry vinaigrette
4 pitas, halved

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