Recipe created by Jenn's Food Journey
2 small boneless, skinless chicken breasts (or 1 large)
Chimichurri (recipe makes 1/2 cup - see below)
1-2 cups shredded monterey jack or mozzarella cheese (depends on how cheesy you want your pizzas)
salt and pepper
Preheat your grill to medium. Rub olive oil on both sides of the chicken breasts. Season with salt and pepper. Place chicken directly on the grill grates and cook 5-8 minutes on per side, or until the chicken is no longer pink in the middle (170 degrees F). Remove from grill and let rest before thinly slicing. Turn the grill down to low.
Brush both sides of the pitas with olive oil and season with salt and pepper. Place the pitas directly on the grill or on foil on the grill. Keep on eye on them, they won't take long at all, a minute or two, to brown up. Remove from grill and brush the cooked side with the chimichurri sauce. Top with sliced chicken and cheese and return to the grill. Grill until the cheese is melted and bubbly. You may need to take the pitas off the direct heat if the bottoms are getting too brown. Enjoy!
3 cloves garlic, minced
1 teaspoon coarse salt (kosher or sea)
1/2 teaspoon freshly ground black pepper
1 Tablespoon dried Oregano
1-2 teaspoons hot red pepper flakes
2 Tablespoons red wine vinegar
A few drops of lemon juice
4 Tablespoons olive oil
1/4 cup finely chopped fresh flat leaf parsley
Place the garlic, salt, and black pepper in a mixing bowl and mash into a paste with a fork or a wooden spoon. Add the oregano, hot pepper flakes, vinegar, and lemon juice and whisk to mix. Whisk in the olive oil in a thin stream, followed by the parsley. Taste for seasoning, adding salt and/or vinegar as necessary. You can serve the chimichurri right away, but if you let is stand for an hour or so, the flavors will be better blended and richer.