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Ingredients [?]

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  • add   Prepared tabbouleh salad
  • add   1 tablespoon extra virgin olive oil
  • add   1/4 cup pine nuts, toasted
  • add   3 tablespoons chicken broth
  • add   3 pita breads, cut in half
  • add   1 tablespoon olive oil
  • add   1 pound red onions, thinly sliced
  • add   1/2 to 3/4 teaspoon salt
  • add   1/4 teaspoon freshly ground black pepper
  • add   1/4 teaspoon ground nutmeg
  • add   1/2 teaspoon ground allspice
  • add   1 tablespoon ground sumac
  • add   6 boneless, skinless chicken breast halves


  1. Combine sumac, allspice, nutmeg, salt and pepper. Rub chicken breasts with spice mixture, reserving one teaspoon of spice mixture. Arrange chicken in an oiled baking dish, cover and refrigerate for at least an hour.Meanwhile, in a deep skillet, toss onion with olive oil and remaining 1 teaspoon of spice mixture. Cover and cook gently over low heat for 45 minutes or until onions are tender.Preheat oven to 350 degrees F. Pour onion mixture over chicken in baking dish. Cover loosely with foil and bake for 20 minutes. In another oiled baking dish, arrange pita bread halves in a single layer on the bottom. Sprinkle with chicken broth. Arrange cooked onions over the bread a place a chicken breast half on each half of pita bread. Bake for 20 minutes or until fully cooked. To serve, sprinkle with extra virgin olive oil and pine nuts and tabbouleh salad on the side. Makes 6 servings.