Yield
Makes 16 servings

Prep: 10 min., Bake: 6 min., Cook: 7 min., Broil: 3 min.

How to Make It

Step 1

Preheat oven to 375°. Split pitas in half horizontally to make 4 rounds. Arrange pitas on a baking sheet, cut side up. Bake 6 minutes or until lightly toasted. Remove from oven. Increase oven temperature to broil.

Step 2

Meanwhile, melt buttery spread in a 10-inch nonstick skillet over medium-high heat; add onion, and cook, stirring occasionally, 5 minutes or until onions begin to brown. Add roasted peppers and chicken, and cook, stirring constantly, 2 minutes or until thoroughly heated. Stir in Parmesan cheese, salt, and, if desired, basil.

Step 3

Top pitas with chicken mixture; sprinkle with mozzarella cheese.

Step 4

Broil 5 inches from heat 2 to 3 minutes or just until cheese is melted. Cut into quarters. Garnish, if desired.

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