Open-Face Chicken Pita w/ Homemade Pesto Sauce & Mozzarella

Makes one serving


 – Mozzarella cheese
– Flatbread or pita bread for serving
– 2 cilantro leaves (garnish)

Chicken Mixture
– 1.5 pounds of boneless chicken breast
– 4 tablespoons of dry oregano
– Half a teaspoon of salt
–  Half a teaspoon of pepper
– 2 cloves of garlic (grounded)
– 1.5 tablespoons of extra virgin olive oil
– Half cup of vinegar
Homemade Pesto
     – 5 sprigs of fresh basil
– 2 sprigs of fresh parsley
– 3 cloves of garlic
– 4 ounces of grated parmesan
– 2.5 ounces of Extra Virgin Olive Oil


  1.  In a large bowl, combine the chicken, salt, pepper, garlic, extra virgin olive oil, and vinegar.
  2.  Continue to toss until the chicken is well coated.
  3. Fully coat each chicken breast with dry oregano so that the dry rub does not loosen during frying.
  4. Heat a medium sauté pan on medium high until it is warm enough to fry the chicken.
  5. When the pan is fully heated, add chicken breast.
  6. Fry the chicken, continually turning the breasts until each side is a golden brown.

Pesto Instructions:

  1. In a food processor, add the basil leaves, parsley, garlic cloves, parmesan cheese, and extra virgin olive oil.
  2.  Repeatedly pulse the food processor until the pesto is fully blended and is of a thickened sauce consistency. If a food processor is not available, finely chop and mix the ingredients in a medium mixing bowl.
  3. Heat a small sauté pan with a non-stick spray to toast the pita.
  4.  Slice the chicken lengthwise in half-inch strips.
  5. Slice some mozzarella cheese, two slices per pita is sufficient.
  6. Place slices of mozzarella on the pita and dress with the homemade pesto sauce.
  7. Add chicken strips.
  8. Garnish with fresh cilantro as desired.


Recipe provided by Brandon Marrero

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