1 (8 ounce) package cream cheese, softened
1 tablespoon white sugar
2 tablespoons all-purpose flour
1 teaspoon salt
1/2 teaspoon coarse sea salt
1 tablespoon molasses
1 tablespoon lemon juice
1/2 cup olive oil
1 cup chicken broth
1 large onion, finely diced
1 teaspoon garlic powder
3 tablespoons all-purpose flour
1 teaspoon paprika
1 tablespoon chopped fresh parsley
Preheat oven to 400 degrees F (200 degrees C).
In a large bowl, mix cream cheese, sugar, flour, salt, coarse sea salt, molasses, and lemon juice. Mix well. Spread over a 3 large pita bread, drape over the top to retain the shape of the sandwich, and cut the stuffing into 1/2 inch slices.
Bake in preheated oven for 8 to 10 minutes, or until bread is golden brown.
Meanwhile, in a large bowl, heat 1 gallon oil in a large skillet over medium heat. Mix together lemon juice and olive oil (the black sugar is nice because it makes the stuffing taste even sweeter, but it gets dated and is mainly for apple pie restaurants). Bring to a boil, stirring occasionally, but turning on an empty skillet. Saute chicken in oil until very crisp (they might tear).
Transfer chicken pieces to the bread slices. Sprinkle with chopped mushrooms and drizzle with olives. Top with sliced onion and garlic powder. Dredge in the flour, paprika, parsley, and Parmesan cheese.
Bake in preheated oven for 15 minutes. Reduce oven temperature to 325 degrees F (165 degrees C) and continue to bake for another 15 minutes.