From “In Danny’s Kitchen”
Mediterranean flavors meet Tex Mex style.
2 boneless skinless chicken breasts
4 long or round pitas
2 peppers (red ,yellow, green or orange)
1/2 cup shitake or oyster mushrooms
3 tbsp. basil pesto
1/2 cup grated smoked mozzarella
4 tbsp. goat cheese
Kalamata or black olives
1 tsp .garlic powder
salt and pepper
Pre heat oven to 400*
Dice peppers, onion and mushrooms and saute in a hot pan with olive oil for 10 minutes then add pesto.
Mix well and set aside in a bowl.
Rub chicken with garlic powder, paprika, oregano, salt and pepper.
In a very hot pan , sear breast for 1 minute on each side then reduce heat and cook for 8 minutes turning once, remove from pan and set aside.
Place some grated mozzarella on each pita bread and top with some of the vegetable mixture. Cut chicken into cubes and place evenly over pitas. Top with fresh goat cheese and sprinkle with diced olives and bake in oven for 5-7 minutes. Enjoy!
*** Also great with a splash of spicy hot sauce***