BBQ Chicken Flips with Sauteed Pears

BBQ Chicken Flips with Sauteed Pears
50 servings, one sandwich each


Ingredients Weights Measures
KRAFT Zesty Italian Dressing 8 oz. 1 cup
boneless skinless chicken breasts 4 lb. + 8 oz. 10 each
BULL'S-EYE Original Barbecue Sauce, divided 3 lb. + 2 oz. 1-1/2 qt.
red bell peppers, cut into strips, sauteed 1 lb. + 14 oz. 5 each
yellow bell peppers, cut into strips, sauteed 1 lb. + 14 oz. 5 each
red onions, cut into thin wedges, sauteed 1 lb. + 4 oz. 5 each
salt and black pepper - to taste
butter 3 oz. 1/3 cup
brown sugar, packed 2 oz. 1/3 cup
fresh pears, trimmed, sliced 1 lb. + 9 oz. 5 each
pocketless pita flat breads, warmed (see Tip) - 50 each
shredded smoked Gouda cheese 2 lb. + 12 oz. 3 qt. + 1/2 cup
olive oil 16 oz. 2 cups


POUR dressing over chicken; cover. Refrigerate at least 2 hours or up to 24 hours. Grill chicken 10 min. or until cooked through (165ºF), turning occasionally and brushing with 1-1/4 cups of the barbecue sauce (or 1/4 cup of the barbecue sauce for trial recipe) for the last few minutes. Remove from grill. Cool 10 min. before cutting across the grain into thin slices.

SEASON sauteed vegetables with salt and black pepper; set aside.

MELT butter in large skillet (or in small skillet for trial recipe) on medium-high heat. Add brown sugar and pears; cook 8 to 10 min. or until pears are tender, stirring occasionally.

FOR each serving: Spread 1 warmed pita with about 1-1/2 Tbsp. of the remaining barbecue sauce. Top half of pita with 2 oz. chicken, 1-1/2 oz. vegetable mixture and 1/2 oz. pears; sprinkle with 1/4 cup cheese. Fold pita in half; drizzle with 1 tsp. oil. Place in parchment paper-lined sheet pan; place second sheet pan on top of sandwich to prevent it from unfolding, if necessary. Bake in 350ºF-convection oven 6 to 8 min. or until heated through.

Kraft Kitchens Tips

Substitute green peppers for the yellow peppers.
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