With just a few available ingredients, you can make a delicious pita, chicken and eggplant pie in a minimum amount of time. And with the help of spices, bring the taste of the food to the desired result.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Chicken in pita bread baked in the oven, a recipe with a photo, is a hearty and tasty, juicy and balanced snack. An exquisite and budget meat dish made from thin Armenian lavash, cooked in the form of a casserole, will decorate any festive table. Chicken juice permeates thin and unleavened cakes, making the lavash tender and soft. In addition, thin bread sheets are low in calories, so nutritionists recommend periodically replacing white bread with them.
Since chicken in pita bread is a multifaceted recipe, this dish can be prepared in a variety of ways. For example, poultry is combined with vegetables, whole baked pitted steaks are used, the filling is poured with any sauces, all kinds of spices and herbs are added, etc. As you can see, thanks to the large selection, chicken in pita bread can be constantly cooked in different ways and get new unusual dishes.
The second main ingredient in the dish is lavash. It must be of high quality: whole, fresh, not crumbly and have the same thickness. In order for the outer layer of pita bread in the finished dish to bake well, to form a ruddy and crispy crust, it must be greased with an egg or smelling oil. Well, and no less important, such an appetizer can be served both cold and warm.
- Caloric content per 100 g - 155 kcal.
- Servings Per Container - 1 Pie
- Cooking time - 1 hour 15 minutes
Ingredients:
- Lavash - 1 pc. (oval)
- Chicken fillet - 2 pcs.
- Eggplant - 1 pc.
- Tomatoes - 2 pcs.
- Garlic - 2 wedges
- Eggs - 1 pc.
- Dry white wine - 100 ml.
- Vegetable oil - for frying
- Soy sauce - 50 ml
- Salt - 1 tsp or to taste
- Ground black pepper - a pinch
- Spices to taste
Step-by-step cooking of pita bread with chicken and eggplant in the oven:
1. Wash the chicken fillet and pat dry with a paper towel. Cut into small pieces and place in a hot skillet with vegetable oil.
2. Chop the eggplants the same size as the breasts and fry in a skillet until golden brown. If the fruits are ripe, then I recommend soaking them in water with salt for about an hour, so that bitterness comes out of them.
3. In a frying pan, combine the meat with the eggplant.
4. Add finely chopped tomatoes and minced garlic.
5. Season with salt, pepper and spices. Pour in wine and soy sauce. Stir and simmer over low heat for 5-7 minutes.
6. Find a convenient form, line it with an oval pita bread, as shown in the photo, and put all the filling inside.
7. Tuck the pita bread and cover the chicken filling. To do this, cut the free edge of the cake, bringing the knife to the edge of the mold, and tuck the cake overlapping. This will make the casserole look more beautiful.
8. The filling should be completely covered with pita bread.
9. Beat the egg into a bowl.
10. Stir with a cooking brush until smooth.
11. Liberally grease the pita bread with an egg so that after baking there is a golden brown crust.
12. Send the product to a heated oven up to 180 degrees for 20 minutes. The chicken baked in pita bread is ready, serve the dish to the table by cutting the casserole into pieces.
See also a video recipe on how to cook chicken in pita bread in the oven.
