* Exported from MasterCook * Pita Pizzas Recipe By : Cooking Healthy - Chicken March 1994 Serving Size : 6 Preparation Time :0:00 Categories : Poultry Theme Week Vegetables Diabetic Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Ingredients: Nonstick cooking spray 1/2 pound chicken breasts without skin -- boneless, cut into -- 1/2 inch cubes 1/2 cup red bell peppers -- thinly sliced 1/2 cup mushrooms -- thinly sliced 1/2 cup red onion -- thinly sliced, (about 1 small) 2 cloves garlic -- minced 1 teaspoon basil -- dried 1/2 teaspoon oregano -- leaves, dried 1 cup spinach -- leaves, torn fresh 6 each whole wheat pita bread -- (1 oz.) each 1/2 cup low fat mozzarella cheese -- shredded (2 oz.) 1 tablespoon Parmesan cheese Direction: Preheat oven to 375 Deg. F. Spray medium nonstick skillet with cooking spray; heat over medium heat until hot. Add chicken; cook and stir 6 minutes or until browned and no long pink in center. Remove chicken from skillet. Spray same nonstick skillet again with cooking spray; add bell peppers, mushrooms, onion, garlic, basil and oregano. Cook and stir over medium heat 5 to 7 minutes or until vegetables are crisp-tender. Return chicken to skillet; stir well. Place spinach on top of pita breads. Divide chicken and vegetable mixture evenly; spoon over spinach. Sprinkle evenly with mozzarella and Parmesan cheese. Bake, uncovered, 7 to 10 minutes or until cheese is melted. Makes 6 Servings. Calories 158 Diabetic Choices: 1 Starch 2 Protein 1/2 Vegetable Fat 3 g, Dietary Fibre 4 g - - - - - - - - - - - - - - - - - - - - - - - - - - - NOTES : Source: Cooking Healthy - Chicken March 1994 Pita or pocket bread, is a flat bread served throughout the Middle East. Can be used either as an accompaniment to meals, stuffed to form sandwiches or cut into wedges, toasted to serve as dippers. Using whole wheat pita breads as a chewy crust for these mini-pizzas provides an extra boost of vitamins, minerals and fibre