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Dinner recipe · from the recipe book

Chicken Parmesan Pita Melts with Basil

Crisp-edged pitas spread with tangy mustard, layered with garlicky oregano chicken, warm tomato sauce and bubbling mozzarella, finished with fresh basil.

Chicken Parmesan Pita Melts with Basil

Ingredients

  • 1 lb450 gChicken breast, boneless skinlesssliced into thin strips
  • 4 large pitas256 gWhole-wheat pita
  • 2 tbsp28 gYellow mustard
  • ⅔ cup160 gMarinara sauce
  • 4 oz110 gPart-skim mozzarellashredded
  • 2½ tbsp grated15 gGrated Parmesan
  • 1 tbsp15 gOlive oil
  • 3 cloves9 gGarlicminced
  • 1 tsp1 gDried oregano
  • ¼ tsp0.5 gBlack pepper
  • ⅛ tsp1 gSalt
  • ½ cup leaves10 gFresh basiltorn

Steps

  1. Preheat the oven to 425°F (220°C) and line a sheet pan with parchment.
  2. In a bowl, toss the chicken breast with the olive oil, garlic, oregano, salt and black pepper.
  3. Spread the chicken in one layer on the sheet pan and roast 10 to 12 minutes, until it reaches 165°F (74°C) inside. Move the chicken to a bowl and keep the pan.
  4. Set the pitas on the sheet pan and spread the mustard over the tops.
  5. Spoon the marinara sauce over the mustard on each pita, then top with the roasted chicken.
  6. Scatter the mozzarella and then the parmesan over the chicken.
  7. Bake 6 to 8 minutes, until the cheese is melted and bubbling and the pita edges are crisp.
  8. Top with the basil, cut each pita in half and serve warm.

Contains: Milk, Gluten. Some brands contain soy.

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Saved in the Every Helping recipe book on October 24, 2026.

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