boneless chicken recipes: Italian Chicken Pockets

Italian Chicken Pockets

Lately I have been in a bit of a dinner rut! So I turned to a good friend and asked if she had anything she would share with me. A few minutes later, she tapped me on the shoulder and handed me this recipe and it is DELICIOUS!! It was a hit with the whole family, even the picky eater. Unfortunately, the pictures do not do it justice, so you will just have to trust me on this one. It is simple, quick and tasty!!

Italian Chicken Pockets
1 pound chicken breast, cubed
1/2 cup Italian dressing
2 Tablespoons olive oil
1/2 cup diced onions
4- 6 oz. sliced pepperoni, cut in half
3 medium mushrooms, sliced
1 green pepper diced
1 1/2 cups spaghetti sauce
1/2 cup Parmesan cheese
shredded Mozzarella cheese (optional)
pita pocket bread
Marinate the chicken cubes in the Italian dressing for at least 2 hours. Drain off the dressing. Heat oil in a skillet on medium high heat. Add chicken and cook until browned.

Add mushrooms, onions, peppers and cook for 2-3 minutes. Then add the pepperoni and sauce. Stir to combine.

Heat until everything is hot and the veggies are tender.

Serve in half of a pita.

The trick is to not overfill them!

YUM!!

*I did not use the green pepper. I added the Mozzarella cheese to the recipe afterwards because it would be a great addition. I marinated the chicken in creamy balsamic dressing this time.

Thank Amy for another great recipe!!
Enjoy!!