Garlic-Parmesan Pita Chips

Garlic-Parmesan Pita Chips

I bought a bag of pitas from the store with the intent of using them as wraps for lunch and whatnot, but rather than them being pliable, doughy and delicious they were dry and broke when I tried to roll them into a wrap. So here I was, stuck with a bag of pitas, not wanting to eat them and definitely not wanting to throw them out. Ah hah! Pita chips had to be easy, right? Right! Armed with a sharp knife, olive oil, garlic powder and Parmesan cheese I set out to not waste an entire bag of perfectly, albeit dry, pitas. Success!

Garlic-Parmesan Pita Chips

  • 6-8 whole pitas
  • extra virgin olive oil
  • block of Parmesan cheese
  • garlic powder
  • salt and pepper

Preheat oven to 350 degrees. Cut pitas into wedges, like you would a pizza, using a sharp knife or pizza cutter. Using a pastry brush, brush one side of each wedge with olive oil. Sprinkle garlic powder, Parmesan cheese, salt and pepper on the brushed sides of each pita wedge and arrange on a cookie sheet, seasoned size up. Bake for 20 minutes, until crispy.


Chicken Parmesan

This is my version of super easy and delicious chicken parm. My Italian grandmother would probably not approve, but my German, English and Irish husband does! We pound and trim the chicken beforehand and freeze it in individual ziplock bags to save on prep time. I’ve also made this before with olive oil, but the canola oil works a lot better and gives the chicken that crispiness you expect from chicken parm.

Chicken Parmesan

  • 2 boneless, skinless chicken breasts, pounded to 1″ thickness and cut into 4 pieces
  • 1/4 cup flour mixed with salt and pepper
  • 1 egg, beaten
  • 1/4 cup seasoned breadcrumbs mixed with 2 tablespoons Parmesan cheese
  • 3 tablespoons canola oil
  • 1 jar favorite marinara sauce
  • 4 slices provolone cheese
  • 1 cup shredded mozzarella cheese
  • Parmesan cheese
  • Parsley

In a medium skillet over medium high heat add canola oil. Meanwhile, dredge the chicken in the flour, patting off excess, then egg wash, then breadcrumbs. Add to canola oil and fry for about 5-7 minutes on eat side. Remove from oil and place on a plate covered in paper towels. Turn broiler on high and cover broiler pan in foil. Place chicken breasts on broiler pan and cover each piece in 1 tablespoon of marinara, top with provolone, mozzarella, a sprinkle of Parmesan and parsley. Heat under broiler for about 1 minute or until cheese is melted and browned. Remove from broiler and serve with pasta topped with marinara sauce.

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