Ingredients
- 6 wheat pita bread (whole)
- 2 garlic (cloves minced)
- 1/2 pound chicken breasts without skin (boneless)
- 1/2 cup bell peppers thinly (red sliced)
- 1/2 cup onion thinly (red sliced)
- 1/2 cup low-fat mozzarella cheese (shredded)
- 1/2 cup mushrooms thinly (sliced)
- 1 cup spinach leaves
- 1 tablespoon parmesan cheese
- 1 teaspoon basil (dried)
- 1/2 teaspoon oregano leaves
Direction: Preheat oven to 375 Deg. F. Spray medium nonstick skillet with cooking spray; heat over medium heat until hot. Add chicken; cook and stir 6 minutes or until browned and no long pink in center. Remove chicken from skillet.
Spray same nonstick skillet again with cooking spray; add bell peppers, mushrooms, onion, garlic, basil and oregano. Cook and stir over medium heat 5 to 7 minutes or until vegetables are crisp-tender. Return chicken to skillet; stir well.
Place spinach on top of pita breads. Divide chicken and vegetable mixture evenly; spoon over spinach. Sprinkle evenly with mozzarella and Parmesan cheese. Bake, uncovered, 7 to 10 minutes or until cheese is melted.
Makes 6 Servings.
Calories 158 Diabetic Choices: 1 Starch 2 Protein 1/2 Vegetable Fat 3 g, Dietary Fibre 4 g
