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pita flatbreads

Pita Crisps with Balsamic Dijon Chicken

Estee
Crispy mini pita flatbreads topped with juicy marinated chicken in a balsamic dijon sauce. With tomato salsa.
4.50 from 2 votes
Cook Time 5 mins
Servings 24 mini crisps

Ingredients
  

Balsamic Dijon Chicken

  • 1/4 cup balsamic vinegar
  • 1/8 cup brown sugar
  • 1/8 cup honey
  • 1 TBSP oil, plus more for frying
  • 1 TBSP soy sauce
  • 1/2 TBSP dijon mustard, with seeds
  • 1/2 tsp red chili pepper flakes
  • 1/2 tsp black pepper
  • 4 cloves garlic, crushed
  • 1/2 lemon, juiced
  • 4-6 chicken breasts or thighs, pounded to equal thickness

Pita Crisps

  • 12 mini pita breads
  • olive oil
  • salt

Fresh Tomato Salsa

  • 4 tomatoes, thinly sliced
  • 4 TBSP fresh parsley
  • 4-6 cloves garlic, crushed
  • 1 lemon, juiced
  • drizzle of olive oil
  • pinch of salt

To Top

  • jar of sundried tomato spread

Instructions
 

Balsamic Dijon Chicken

  • Prepare chicken: In a bowl or ziplock bag, add all marinade ingredients. Add chicken and marinate for at least 1 hour or overnight.
  • Heat a grill pan or skillet and coat the bottom of the pan with oil. Once hot, add the chicken and cook for 9-10 minutes, flipping halfway, or until golden and cooked through(when sliced, the juices will run clear).
  • Cut each chicken breast or thigh into strips, and set aside.

Pita Crisps

  • Preheat oven to 475º F.
    Slice pitas in half though the pockets to create 24 thin rounds. Arrange on two non stick baking sheets(or a large baking sheet fitted with parchment.
  • Drizzle with olive oil, sprinkle with salt, and bake for 3-5 minutes, until golden.

Tomato Salsa

  • In a bowl, combine all salsa ingredients.

To Serve

  • When ready to serve, spread each pita crisp with sundried tomato spread(or spread of choice). Add a spoonful of tomato salsa and about 3 chicken strips per crisp. Serve hot!