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Pesto Chicken Pita
Source: Lara Rondinelli -- "Healthy Calendar Diabetic Cooking," published by the American Diabetes Association

Whole-wheat pita stuffed with chicken and a flavorful homemade pesto sauce.

Prep Time: 15 minutes
Cook Time: 8 minutes
Difficulty: Easy

Nutrition Facts

Makes 4 servings
Amount Per Serving
Calories 385.9
Total Carbs 38.1 g
Dietary Fiber 4.8 g
Sugars 2.2 g
Total Fat 9.1 g
Saturated Fat 2.0 g
Unsaturated Fat 1.1 g
Potassium 458.1 mg
Protein 37.9 g
Sodium 556.3 mg
Dietary Exchanges
1 1/2 Fat , 1/2 Meat , 2 1/2 Starch , 4 1/2 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Ingredients Directions
  1. Slice one side of each pita to open pocket, but do not cut all the way through. Set aside.
  2. In a blender or food processor, puree basil leaves, pine nuts, Parmesan cheese, and mayonnaise until a paste forms, about 2 minutes.
  3. In a medium bowl, add basil mixture and half-and-half and whisk together. Reserve 4 tablespoons of basil sauce for later use.
  4. Place each chicken breast between 2 pieces of plastic wrap and pound with a meat tenderizer or rolling pin until breasts are about 1/4 inch thick.
  5. Place chicken breasts in shallow dish and pour basil sauce over chicken.
  6. Cook chicken breasts on indoor or outdoor grill for about 4 minutes each side.
  7. Toast pita pockets. Slice breast into strips and stuff inside pita. Add 1 tablespoon reserved basil sauce to each pita. Repeat procedure for remaining 3 pitas.

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