1.25 pounds skinless, boneless chicken breast
1 teaspoon olive oil
1/4 teaspoon salt
1/8 teaspoon black pepper
3 whole pita pockets (I used Oroweat Pocket Thins Flatbread Italian Herb)
3 (1 ounce) slices mozzarella cheese
24 spinach leaves
3/4 cup Italian Avocado Spread
- Slice raw chicken breast into thin pieces, each about 1 to 1.5 ounces.
- Heat olive oil in a large skillet over medium heat. Add chicken breast pieces and sprinkle with salt and pepper. Cook chicken breast for about 3 to 4 minutes on each side, until golden and cooked through. Remove from heat.
- Prepare additional ingredients: cut pita pockets in half (or if using Pocket Thins, tear in half) and mozzarella cheese slices into quarters.
- Assemble sandwiches by spreading 2 tablespoons of the Italian Avocado Spread in each pocket, place 4 spinach leaves, 2 quarters of mozzarella cheese, and 2 to 3 slices cooked chicken.
Yield: 6 sandwiches
Serving Size: 1 sandwich
Allergen Info: contains dairy and wheat