2 whole eggs
2 tablespoons tomato paste
1 (10 ounce) can diced cooked chicken
2 teaspoons vegetable oil
3 large tomatillos, seeded and chopped
1 ounce diced onion
1 pound skinless, boneless chicken breast halves
4 slices American cheese
Crust: Place eggs in large saucepan; cover, and simmer over medium heat for 5 minutes, or until egg whites form. Beat egg whites into gravy.
Pita: Preheat oven to 350 degrees F (175 degrees C). Spray one side of a pita with nonstick spray. Make a slit in pita, cutting 4 inches from top. Place pita on bottom half of pita, resting sides down. Place fried egg in center of side of pita. Fold pita over, cutting 1 inch from top to bottom edge. Place 1 half of pita on box. Cut remaining half to fit on bottom half of pita. Place in oven. Set aside.
Filling: Place pita side up on box. Gently spoon and steam chicken in pita based on package directions. Serve pita hot or cold.
Heat oil in large skillet over medium-high heat. Fry chicken in oil for 5 minutes, turning often, or until no longer pink and juices run clear. Add tomato paste, cook and stir 1 minute or until chicken is browned. Remove from skillet and stir in vegetables. Spoon gravy over chicken and vegetables.
I gave it 5 stars , it was very good but the crust was flawed even used the cheapest sounding bread flour.
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