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Chicken Parmesan Pita Pockets (7/12/2013)

Chicken Parmesan Pita Pockets

4 large garlic cloves, finely chopped
1 ½ tablespoon olive oil
½ teaspoon salt
1 whole chicken, baked or roasted, cooled
1 pkg. pita pockets
1 ½ cups tomato or 1 jar pizza sauce
Grated Parmesan cheese
2 cups shredded mozzarella cheese

Cooking the chicken:
In a small bowl, combine chopped garlic, olive oil and salt. Coat chicken with garlic mixture, under skin, over skin and in the cavity. Cook chicken in oven, or in slow cooker until done. 6-7 hours on low in the slow cooker should do. Meat will fall of the bones. Remove chicken from bones (discard bones and carcass, or save for stock). Let chicken cool. Then cut into chunks.

Heat oven to 250-degrees F. Cover a large baking sheet with aluminum foil.

When ready to bake, warm chicken in 250-degree oven for 30 minutes. Simply open pita, add a little pizza sauce, then some chicken, top with 1 tablespoon of grated Parmesan cheese, and some shredded mozzarella cheese.

Place pitas on baking sheet and bake for 6-7 minutes. Remove from oven, and, serve.

For a kicked up pizza sauce, add 1 teaspoon crushed red pepper flakes and 1 teaspoon Italian season. Stir well and refrigerate for 6 hours before using so flavors can blend.


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