Set aside some "VIP Time" for YOU today!
|1.||Preheat the oven to 350 degrees F (175 degrees C).|
|2.||Spread tomato pesto onto one side of each pita bread and place them pesto-side up on a baking sheet. Top pitas with tomatoes, spinach, mushrooms, feta cheese, and Parmesan cheese; drizzle with olive oil and season with pepper.|
|3.||Bake in the preheated oven until pita breads are crisp, about 12 minutes. Cut pitas into quarters.|
If you don't like spinach, you can substitute any greens of your choice -- also feel free to add artichoke hearts, peperoncini's, Kalamata olives...whatever your heart desires!
|1.||Season both sides of chicken breasts with garlic salt and pepper.|
|2.||Heat olive oil in a skillet over medium heat; cook seasoned chicken breasts until chicken is browned, 3 to 4 minutes per side. Add onion; cook and stir until onion is browned, 3 to 4 minutes.|
|3.||Pour diced tomatoes and balsamic vinegar over chicken; season with basil, oregano, rosemary and thyme. Simmer until chicken is no longer pink and the juices run clear, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).|