Greek Chicken Pita Sandwiches

This one is a favorite of mine since it has some of my favorite ingredients in it. I have started using a lot of ground chicken lately as a twist, so that's where this one came from. Should be enough for 4.

You Will Need:
1 1/2 lb. of Ground Chicken
1 Egg
1/3 cup of Grated Parmesan Cheese
1/3 cup of Kalamata Olives cut into small chunks (These are with the regular olives in the grocery store or at any olive bar.)
1/2 cup of Bread Crumbs
1 container of Feta Cheese (I use the crumbled Tomato Basil by Athenos)
Salt and Pepper
4 Pita Pockets

Here's What You Do:
Combine the first 4 ingredients in a bowl.
Slowly add the bread crumbs. You may not need all of them or may need more. You want the same firmness to the mix as you would a regular beef patty for burgers.
Mix in 1/2 container of the Feta. If you like more, use it all...I do!
Divide into 4 seperate patties. I make mine in a 1/2 moon shape to fit better inside the pita pockets.
How you cook these is up to you. You can bake them at 375 for 15 -20 minutes. You could cook them in a skillet with a little extra virgin olive oil. I prefer to grill them however it is best to start them on a piece of foil in the grill first. When they are nearly done, you can move them directly onto the grill. This is to keep them from sticking or falling apart on the grill.
***No matter how you cook them just keep in mind that this is chicken and they need to be fully cooked.
Serve in pita pockets with lettuce and tomato. If you want to add cheese, I would use provolone or Gouda...since Gouda is GOODA.

Nacho Chicken Pitas

Ok, this one is not mine but I loved the idea for a breading on chicken for little ones (or picky big ones). Not SUPER healthy with the chips but not too bad either. It came from the Taste of Home Test Kitchen. Should make 4 servings.

You Will Need:
1 Egg
1 cup Crushed Nacho Tortilla Chips
1 lb. Boneless Skinless Chicken Breasts, cut into 1-inch strips
1/2 cup Mayo
4 Pita Bread Pockets, halved
8 Lettuce Leaves
1 Large Tomato, sliced
1/2 cup Shredded Cheese of your choice

Here's What You Do:
Preheat oven to 400.
Beat egg.
Put crushed chips into a shallow dish.
Dip chicken strips into the egg mixture, then coat with the crushed chips.
Place chicken in a single layer in a greased baking dish.
Bake for 20-25 minutes.
Spread mayo in pockets and load up with cooled chicken strips, lettuce, tomato and shredded cheese.