Homemade "Hot Pockets" (Chicken and Pepper)

• 1 jar of roasted red peppers
• 1 tsp minced garlic
• 1/3 c canola mayonnaise
• ½ tsp cayenne pepper (optional)

Mix above ingredients in a food processor until smooth and set aside.

• 4 boneless chicken breast halves (or you can use left over grilled chicken)
• 4 slices skim provolone or mozzarella cheese
• 2 pitas sliced in half, (create a pocket for each)
• 3 tsp freshly chopped basil or 1½ tsp dried basil

Coat a large nonstick skillet with nonstick spray and place over medium heat. When hot (if the chicken has not yet been cooked) add the chicken and cook for about 5 minutes per side, or until golden brown and cooked through. You can grill if you’d prefer. When chicken is fully cooked, set aside.

Spread the inside of pita pocket with pureed pepper mixture. Carefully slice chicken breast in to ½ inch slices and slide into pita pocket. Slide in a slice of cheese and let it sit until cheese melts. (Sometimes I’ll zap it in the microwave for 5-10 seconds), sprinkle with basil and enjoy!

Serves 4 – You can serve it with a small salad or low sodium soup for a yummy winter meal!