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1. Preheat oven to 350 F.
2. Add chicken tenders and water to skillet.
3. Bring to a boil. Reduce heat.
4. Cover and simmer 7-8 minutes, or until chicken is cooked through.
5. Remove chicken from skillet and cool slightly.
6. Dice chicken into bite size pieces.
7. In medium bowl, combine diced chicken, sliced green onions, chopped roasted red peppers, sliced olives, and diced cheese slices.
8. In small bowl, stir to combine pesto, mayonnaise, and fresh lemon juice.
9. Spoon pesto mixture into chicken mixture.
10. Toss to coat chicken.
11. Spoon chicken mixture into pita bread pockets.
12. Place pita pockets on baking sheet.
13. Bake 8-10 minutes until heated through.
14. Serve hot.
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