Ingredients
- 1/2 lb Chicken breast boneless skinless butterflied
- 1 Egg beaten
- 1/2 cup Seasoned Panko bread crumbs
- 2 tbsp Extra-virgin olive oil
- Nonstick spray
- 1/4 cup Fresh mozzarella diced
- 1 cup Fire roasted tomatoes diced
- 2 Tortilla wraps store bought or make your own (see recipe)
- 2 tsp Pesto sauce
- 1 tbsp Fresh parsley chopped for garnish
Instructions
- Preheat oven to 350 degrees.
- Coat the chicken well in egg then in bread crumbs pressing them on well.
- Heat the oil in a pan medium heat. Cook chicken just until golden brown on both sides. Transfer to a foil lined baking sheet and bake in the oven to an internal temperature of 160 degrees using a thermometer. Then dice into bite sized pieces.
- Preheat a panini style grill. Lightly grease with nonstick spray. Alternatively, heat a nonstick pan on medium heat.
- Place the chicken, mozzarella, and 2 to 4 tablespoons of tomato on the wrap. Fold in half. Cook on the panini grill (or pan) until golden brown on both sides and the cheese is melted.
- Stir the pesto with the remaining tomato.
- Cut in half, serve with sauce. Garnish with parsley.
Nutrition
Calories: 526kcal | Carbohydrates: 33g | Protein: 36g | Fat: 27g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 166mg | Sodium: 815mg | Potassium: 547mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1037IU | Vitamin C: 6mg | Calcium: 198mg | Iron: 4mg
Chicken Pocket
Ingredients
- 1/2 lb Chicken breast boneless skinless butterflied
- 1 Egg beaten
- 1/2 cup Seasoned Panko bread crumbs
- 2 tbsp Extra-virgin olive oil
- Nonstick spray
- 1/4 cup Fresh mozzarella diced
- 1 cup Fire roasted tomatoes diced
- 2 Tortilla wraps store bought or make your own (see recipe)
- 2 tsp Pesto sauce
- 1 tbsp Fresh parsley chopped for garnish
Instructions
- Preheat oven to 350 degrees.
- Coat the chicken well in egg then in bread crumbs pressing them on well.
- Heat the oil in a pan medium heat. Cook chicken just until golden brown on both sides. Transfer to a foil lined baking sheet and bake in the oven to an internal temperature of 160 degrees using a thermometer. Then dice into bite sized pieces.
- Preheat a panini style grill. Lightly grease with nonstick spray. Alternatively, heat a nonstick pan on medium heat.
- Place the chicken, mozzarella, and 2 to 4 tablespoons of tomato on the wrap. Fold in half. Cook on the panini grill (or pan) until golden brown on both sides and the cheese is melted.
- Stir the pesto with the remaining tomato.
- Cut in half, serve with sauce. Garnish with parsley.
Nutrition
Calories: 526kcalCarbohydrates: 33gProtein: 36gFat: 27gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 14gTrans Fat: 1gCholesterol: 166mgSodium: 815mgPotassium: 547mgFiber: 3gSugar: 6gVitamin A: 1037IUVitamin C: 6mgCalcium: 198mgIron: 4mg
Tried this recipe?Let us know how it was!