Grilled Chicken Stir Fry Pocket
- 2 teaspoons olive oil, more if needed
- 2 small boneless, skinless chicken breasts
- Salt and pepper to taste
- 1/2 each small red and green pepper, cut into thin strips
- 1/2 large onion, preferably sweet, sliced thin
- 1 teaspoon dried basil leaves
- 1 teaspoon dried oregano leaves
- 1 medium clove garlic, finely chopped
- 2 pita pockets (sub rolls and crusty sandwich rolls also work)
- Thinly sliced extra sharp provolone cheese (or other cheese, as desired)
- Mayonnaise (optional)
- Heat a medium skillet over medium-high heat. Add the oil. Season the chicken on both sides with salt and pepper. Add to the pan and cook until browned and done, about 5 minutes per side, depending on thickness. Remove from pan, cut into strips, and cover with foil. Reduce heat to medium. If needed, add a little more oil to the pan, then the garlic, peppers and onions. Season with the basil, oregano, salt and pepper. Saute, tossing occasionally, until tender, about 10 minutes. Cut the pockets/rolls in half horizontally. If desired, place in the broiler and toast lightly. If desired, spread both insides of the rolls with mayonnaise. Top with the chicken, peppers and onions, then the cheese. Return to the broiler just until the cheese starts to melt.
olive oil, chicken breasts, salt, red, onion, basil, oregano, clove garlic, pita pockets, provolone cheese, mayonnaise
Taken from www.epicurious.com/recipes/member/views/grilled-chicken-stir-fry-pocket-50090923 (may not work)