Chicken Parm
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.