roasted chicken saganaki pitas

by curtisr

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  • add   fresh thyme and parsley for garnish
  • add   1/2 cup chopped red tomato, drained well
  • add   1 cup chopped cucumber
  • add   1/3 cup crumbled herbed feta cheese
  • add   4 split pita halves
  • add   1 tbsp. chopped fresh thyme
  • add   6 oz. shredded gruyere cheese
  • add   6 oz. shredded kefalotyri cheese (or parmesan cheese)
  • add   1 lb. boneless lemon-pepper roasted chicken, chopped
  • add   2 tbsp. butter
  • add   3 tbsp. extra virgin olive oil
  • add   salt and black pepper
  • add   1 tsp. chopped fresh oregano
  • add   4 fresh lemons
  • add   2 tbsp. Red wine vinegar
  • add   1/4 cup slivered purple onion


  1. In small bowl, combine onion, vinegar, 2 tbsp. freshly squeezed lemon juice, oregano, 1 tsp. salt and 1/2 tsp. pepper. Add 3 tbsp. olive oil, mix well and reserve.Heat butter in large, non-stick skillet over medium heat. Add chicken and sprinkle with fresh thyme and the juice of one lemon. Spread cheeses over top and melt slowly until bubbly. Reduce heat to warm or low, and spritz cheese with more fresh lemon juice. Heat pitas as desired (microwave, skillet, or oven). Fill warm pitas with 1/4 of the chicken mixture. Top with crumbled feta, chopped cucumber, and tomato. Drizzle with reserved dressing and garnish with lemon wedges/slices and fresh herbs as desired.Serves 4