Pan Roasted Chicken Pita with French Onion Soup
Pan Roasted Chicken Pita with French Onion Soup
Cook Time: 1:15
Degree of Difficulty: 7
Tip: Cook the soup before hand for a quick, half-hour meal.
Pan Roasting meats is great technique to lock in flavor and moisture in ordinarily dry meats. This is the “Wow” factor that makes your food stand out. You know the type of bite I’m talking about. When you slice into your steak or chicken and the juices just run out. Not blood, but juices. Pan Roasting your meats is fantastic and surprisingly easy way to add flavor, save time, and create a good sauce to accompany your meat. So how do you do it?
Ingredients:
- Whole Wheat Pita
- 2 Roma Tomatoes
- 1 Cup Baby Spinach
- 2 Boneless Skinless Chicken Breast
- Fresh Mozzarella Ball
- 6 Medium Sweet Onions
- Provolone Cheese
- 1 Box of Beef Stock
- 3 Cloves of Garlic
- 1 Leftover Baguette
Because a solid French Onion Soup will take longer than an hour you’ll notice the time to prepare it is pretty long. If you want to make just the pitas you can have this done in 25 minutes.
French Onion Soup
- Peel and split onions in half from top to bottom. Then slice them to make nice long semi-circle slices about a 1/8 to a 1/4 inch thick.
- Drizzle olive (or canola) oil in the bottom of your large pot (5 to 7 qt) and bring to med-hi heat.
- Add the onions and sweat them down for about 20 minutes. Be careful not to let them brown by reducing the heat if they get to “active”. Make sure you salt the onions here. About 2 tsps.
- After sweating the onions down, reduce the heat to low and stir a little more than occasionally to keep them moving.
- Mince and add the 3 Garlic cloves after the heat has been reduced to low. This keeps them from browning and becoming bitter.
- Once the onions are nicely caramelized (brownish | or about an hour and 15 minutes) you are ready to make soup!
- Bring the heat back to medium and when your onions begin to sizzle, add your beef stock.
- Barely bring them to a boil as you stir.
- The Soup Part is ready.
- About 10 minutes before serving the soup make sure it’s hot and add the sliced and toasted baguette or crouton and cover with the cheese. Make sure a little cheese hangs over the side.
- Place in the oven on broil to melt and brown the cheese.
- iViola!
Pan Roasted Chicken
- Use a skillet that has some walls on it. An omellette pan will work, but it will create a mess too.
- Lightly drizzle the pan with Olive or Canola Oil (maybe a tsp) and turn the heat to med-hi or hi. We need this to be very little in order to create some browny bits.
- Test the pan. We want it hot enough to sizzle the meat. Add the meat and let it cook without moving it too much on each side for 3 minutes for chicken.
- Preheat the oven to 350 degrees.
- When the chicken has cooked for 3 minutes on each side move the entire pan to the oven and cook for 10 minutes.
- Remove from oven and pan and let the meat rest for about 5 minutes.
- Move the skillet to the stove again on med-hi heat. We’re gonna get those browny bits into a good sauce for our chicken
- Add just about 2 tbsp of white wine or white wine vinegar to the pan and deglaze it.
- Pour the Sauce over the chicken while resting.
The oven should still be hot from your chicken. Add your pita to the oven after you cut it into 2 semi circles just to warm it. DON’T TOAST IT. Just warm it to make it soft enough to open.
Slice your chicken on a diagonal plane and stuff the pita with the spinach, mozzarella, and tomatoes and plate.
Yummy!
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