Last night I finally made a dinner worth blogging about. I've made some good meals in the last couple of weeks, sure, but with getting Parker fed, Christmas stuff, wine, etc I forgot to take photos. The fact that there is a photo of this dish from last night isn't saying that there was no wine with dinner- in fact Riesling went very well with this dish- I just finally got my butt in gear. Kind of. Hence the smile fries accompanying the pitas. Shut up, they're awesome.
One Year Ago: Chicken Pot Pie
Two Years Ago: Spanakopita
LEEK, CHICKEN, AND FETA STUFFED PITAS
Adapted from Food and Drink
Serves 2-4 depending on what you have on the side
If you are having trouble opening the pita, microwave them for about 30 seconds to soften. This recipe is pretty forgiving if your pitas rip though, because the egg holds everything together.
- 3 tbsp olive oil, divided
- 2 cloves garlic, minced
- 2 large leeks, washed well, sliced thinly (white and light green parts only- save the tops for stock)
- 2 boneless, skinless chicken breasts, chopped
- salt and pepper
- 1/2 tsp dried oregano
- 1/4 cup white wine
- 2 tbsp fresh flat-leaf parsley, chopped
- 1/2 cup crumbled feta cheese
- 1 egg
- 3 tbsp grated Parmesan cheese
- 4 pita pockets, sliced in half and opened carefully
Preheat oven to 400 degrees F. Heat a large skillet over medium heat. Add 1 1/2 tbsp olive oil. Saute leeks and garlic until softened, stirring occasionaly, about 10 minutes. Remove to a bowl. Increase heat in pan to medium high. Add remaining oil and chicken, season with oregano, salt and pepper, saute until chicken is browned and just cooked through- about 5 minutes. Add white wine to pan to deglaze, letting wine boil until almost all is evaporated. Add contents of pan to bowl with leeks and let cool slightly.
To chicken and leek mixture add parsley, feta, egg, Parmesan and stir to combine. Stuff pita pockets with mixture and place on a baking sheet. Bake 10 minutes.
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