Chicken Parmesan Pita Pockets

ingredients

1 lb. boneless, skinless chicken breasts, pounded to an even thickness of 1/2“ and cut into 2” strips
3/4 c. vegetable oil, divided
1/2 tsp. salt
1/4 tsp. ground black pepper
2 tsp. minced garlic
1 tsp. Italian seasoning
1/3 c. Italian seasoned bread crumbs
1/4 c. grated Parmesan cheese
lg. sandwich pita breads, top 1" cut off
1/2 c. marinara sauce, heated
1 c. shredded Mozzarella cheese
12 thin slices salami

1
Heat oven to 425°.
2
Line 9x13 baking dish with heavy duty aluminum foil.
3
Rinse chicken; pat dry.
4
Combine 1/4 c. oil, salt, pepper, garlic and Italian seasoning.
5
Combine bread crumbs and Parmesan cheese.
6
Pour 1/2 c. oil into baking pan. Heat in oven for 5 minutes.
7
Combine chicken with seasoned mixture. Pat breadcrumbs onto chicken strips.
8
Remove pan from oven. Add chicken strips in single layer. Bake for 8 minutes. Remove from oven. Turn chicken with tongs. Bake additional 6 minutes or until no longer pink. Remove from pan and drain on paper towels.
9
Reduce oven temperature to 400°.
10
Tuck chicken slices into pita pockets. Spoon sauce and Mozzarella cheese over chicken. Tuck in salami slices.
11
Place pitas on baking sheet. Bake for 6 minutes or until cheese is melted; serve immediately.
12
Chicken can be prepared 2 hours in advance and refrigerated. Assemble and bake right before serving.