Pita Chip Chicken & Eggplant Caponata

First, the credit, because it’s definitely due. The pita chip chicken recipe I got from a Cooking Light cookbook. It’s in the appetizer section, but we use it as the main event. It takes less than 30 minutes, 20 of which are solely hands-off baking, and the chicken comes out tender with a crispy outside. It’s a guaranteed success here; likely anywhere people are willing to eat chicken. We use some (store bought) marinara sauce as dip.

It’s worth pointing out that not all pita chips are created equally. I made this once with chips from a different store, and it just wasn’t as good. Make sure you get pita chips you like, that have good flavor- parmesan/herb is a good option.

Ingredients:

• 1 bag seasoned pita chips; you’ll probably only use 2/3 of it
• 1 package chicken tenders (~1lb) or comparable amount boneless skinless breasts, chopped into tenders
• 2 eggs
• 1 tbsp Italian seasoning (use oregano and garlic powder if you don’t have actual Italian seasoning)

Preheat oven to 400deg. Smash pita chips to smithereens. This part kids are either frightened by or like to help with. I usually put half the bag of chips into a ziploc, bust out the meat tenderizer, and let Perpetual Motion Machine have at it. I’m not sure the neighbors approve, but it works, and keeps her occupied. Just try to avoid the pointy side of the tenderizer on the ziploc, or you’re in for a mess.

Whisk egg whites in a bowl with Italian seasoning. On a plate (I actually use a ‘pasta bowl’- not quite plate, not quite bowl) spread half of your pita chip crumbs. Dredge the chicken tenders in the egg whites, then in the crumbs, coating thoroughly. Set on a baking sheet lined with tinfoil and sprayed with non-stick spray.

When you run out of crumbs, add the second half. Splitting it up just helps keep the end of the crumbs from being to gunky from all the dredging. Bake for 20minutes.

For the caponata, which I stole/discovered from either Food Network Magazine or Good Housekeeping and altered somewhat (but I can’t find the original recipe any more):

Ingredients:

• 1/4 cup olive oil
• 1 cup chopped eggplant
• 1 cup chopped celery
• 1/2 cup onion
• 1 tbsp chopped garlic
• 1 chopped red bell pepper
• 1 cup cherry/grape/other small tomatoes, sliced in half
• 1 tbsp capers
• 2 tbsp golden raisins
• 1 tbsp malt vinegar
• fresh basil

Heat oil over medium heat. Stir in eggplant, celery, onion, and garlic. Cook for 7 minutes. Add the bell pepper. Cook for another 7 minutes. Add everything else and cook for a final 5-7 minutes. Salt and pepper to taste. Serve topped with shredded fresh basil.