Felt like sharing this recipe from the new Pampered Chef season! SOOOOO delicious!
The Pampered Chef ®Lemony Moroccan Chicken PitasRecipe
1 lemon, divided
1/4 tsp salt
3 tbsp olive oil, divided
6 (6-in.) flat pita bread rounds (without pockets)
1 large red bell pepper (about 1 cup finely diced)
2 cups finely diced cooked chicken
1/4 cup finely chopped fresh cilantro
2 tbsp Moroccan Rub
1/4 cup water
1 cup (4 oz) shredded mozzarella cheese
Crumbled feta cheese (optional)
Preheat oven to 450°F. Cut lemon in half crosswise using (5-in.) Santoku Knife; set half aside for later use. Slice remaining lemon half using Ultimate Mandoline fitted with v-shaped blade. Sprinkle lemon slices with salt and place in Prep Bowl; drizzle with 1 tbsp of the oil. Microwave on HIGH 1-2 minutes or until slices are softened. Set aside to cool.
Trim pitas to form 6-in. squares using Bread Knife; discard trimmings. Cut pitas in half diagonally to create triangles. Arrange pitas close together on Large Bar Pan. Bake 8-10 minutes or until pitas begin to brown.
Meanwhile, finely dice bell pepper and chicken. Pat lemon slices dry with paper towels. Finely chop lemon slices and cilantro using Chef's Knife.
Heat rub and remaining 2 tbsp oil in (10-in.) Skillet over medium-high heat 1-2 minutes or until fragrant. Add bell pepper; sauté 1-2 minutes or until crisp-tender. Add chicken, chopped lemon, cilantro and water. Juice reserved lemon half into Skillet using Citrus Press; cook and stir 2-3 minutes or until heated through. Add mozzarella cheese to Skillet; stir until cheese is melted and fully incorporated.
Remove bar pan from oven to Stackable Cooling Rack. Spread chicken mixture over pitas. Sprinkle with feta cheese, if desired. Serve immediately.
Yield: 6 servings
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