My latest creation...........a Chicken Breast sausage stuffed meat flap Pita Pocket.
Sometime we can get super thick chicken breasts, I slice them open like a Pita Pocket, but leave it hinged like a book on three sides.
rub spice rub inside and out.
fry up a couple handfuls bulk ground Italian sausage with diced celery and onions and mushrooms.....
stuff it into the Breast Pocket, put handful of raw celery/mushrooms on top.
Prop the Pita breast vertical in a ~350 oven pyrex pan for an hour.
cheese and croutons on top the last 20 minutes.
so super moist with the sweating raw celery and mushrooms on top during the cook, then crispy croutons crusted stuffing crunch finish.
Cooks very quick as it's just a thin chicken breast.
burp.
