4-6chicken breasts or thighs, pounded to equal thickness
Pita Crisps
12minipita breads
olive oil
salt
Fresh Tomato Salsa
4tomatoes, thinly sliced
4TBSPfresh parsley
4-6clovesgarlic, crushed
1lemon, 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!