Chicken Parmesan Pitas
This version of Chicken Parmesan is packed with flavor due to Basil Oil, Premium A White Balsamic and great herbs. Of course, you can eat the chicken without the pita or as an open-faced sandwich.
2 tablespoons Premium A White Balsamic Vinegar, Champagne Vinegar or Pinot Noir Wine Vinegar
2 tablespoons Basil Olive Oil
1 tablespoon water
1 large garlic clove, crushed
1/2 teaspoon salt
1/2 teaspoon thyme
1/2 teaspoon black pepper
4 chicken breast cutlets (about 1 lb.)
1/2 cup Italian-seasoned bread crumbs or plain bread crumbs mixed with 1 tablespoon of our Garlic Herb Dipping Spice
1/2 cup marinara sauce*
1/4 cup mozzarella cheese, shredded
1/4 cup Parmesan cheese, grated
A couple handfuls spinach or salad mix
4 pitas, cut in half
Whisk together the vinegar, oil, water, garlic, salt, thyme and pepper in a shallow bowl. Spread the bread crumbs in a second shallow bowl. Dip each chicken cutlet in the vinegar mixture and then the bread crumbs and place on a plate. Spray with olive oil or cooking spray.
Preheat your air fryer to 370 degrees for 3 minutes. Spray the basket with oil or cooking spray and add the chicken cutlets. Air fry until golden and crisp, 4-5 minutes. Turn over and spread each cutlet with 2 tablespoons of the marinara. Add the two cheeses. Air fry 2-3 minutes. Remove from air fryer and keep warm. (Alternatively, you can oven bake or pan fry the cutlets.)
Place some of the spinach in each pita and 1/2 of a chicken cutlet. Serve.
* If you don't have a small amount of marinara, you can buy a small can of tomato sauce that includes herbs, and then add some dried basil, salt and pepper. You don't even need to cook it; just let it sit 10 minutes and you have quick marinara.