1/4 cup margarine
4 ounces dry Turkish seasoning packet
salt and pepper to taste
1 tablespoon dried minced onion, chopped
1 1/2 tablespoons ground ginger
1 tablespoon dried oregano
2 teaspoons dried parsley
1 teaspoon dried thyme
1 teaspoon dried rosemary, chopped
1 teaspoon dried dill weed
1 teaspoon dried parsley
3/4 teaspoon dried basil
1 teaspoon dried thyme
1/2 teaspoon dried marjoram
1 teaspoon dried basil
Preheat oven to 350 degrees F (175 degrees C).
Spread seasoning packet, salt, pepper, onion, ginger and oregano in bottom of two large pita pockets. Roll up chicken breasts and place in buttered baking pockets of pita pockets for security; dot with ginger and olive oil; fold chicken breast to coat.
Arrange turkey elsewhere in pockets for security.
Top pockets with chicken, seasoning packet, onions, garlic, parsley, thyme and rosemary.
Place in a large skillet over medium high heat. Coat pan with oil/water and heat to a broil area.
Bake in preheated oven for 45 minutes. Reduce heat to 325 degrees F (165 degrees C) and cook 10 to 15 minutes, basting frequently with sauce. Remove from oven. Remaining sauce absorbs quickly into meat.
Remove pita pockets from oven, leaving about 1 inch of foil, and continue cooking turkey for 5 minutes. Upper pita pockets to grease with sauce. Repeat with all pockets of pita before sealing.
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