This is Amy + Michelle

This is Amy + Michelle

This A.M.

Amy and Michelle became instant friends because of the common interests they share in their love of fashion, food, music and traveling. In This A.M. Amy and Michelle will share recipes, thoughts on eats, their unique fashion style and lifestyles from Toronto to Tampa...... 1,098 miles apart!

Thursday, September 20, 2012

Easy Cypress Pitas

This A.M. I'm going to share the most simplest lunch or dinner recipe. Sometimes the simple things are the most spectacular. I took a basic greek salad, some sliced chicken breast, loaded up a whole wheat pita and doused it with a balsamic glaze.

I made these last night for dinner and they were a hit. Use this meal when you don't really feel like cooking. You can use leftover grilled chicken breasts from the night before and make the balsamic glaze  (or syrup as Michelle calls it) ahead of time for recipes like this. We both agree making a batch up ahead of time is the best way to prepare for future meals.
Simple and Scrumptious
Easy Cypress Pitas 
whole wheat pita bread
cooked chicken breast meat sliced or pulled off the bone (see photo for seasonings)
baby spinach
red onion
feta cheese
greek salad dressing (I used Rene├ęs)

Balsamic Glaze:
Chicken drippings
1/2 cup Balsamic vinegar
2 tablespoons brown sugar

Use chicken drippings and add sugar and vinegar to a saucepan, simmer for 20 min or until reduced to a glaze. (be careful not to burn).  Once you have the right consistency, remove from heat.  You can cool the reduction by putting the bottom of your saucepan in a bowl of cold water.

Prepare and make salad with listed ingredients above, scoop into pitas.
Add chicken on top and then dress with a few spoonfuls of the balsamic glaze.

Baked Chicken Breasts seasoned with:
olive oil, balsamic vinegar, sea salt, cracked pepper,
smoked paprika

Chicken drippings, balsamic vinegar
and 2 tablespoons of brown sugar before its fully reduced to a dark brown glaze

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