Fennel & Chicken Flatbread

http://www.eatingwell.com/recipes/fennel_chicken_flatbread.html

From EatingWell:  August/September 2005, EatingWell Serves Two, The EatingWell Healthy in a Hurry Cookbook (2006)

Here's an easy, new take on pizza: pita rounds that hold a fennel and chicken saute and that are then baked until the cheesy topping melts. Although great warm, they're just like pizza: a fabulous lunch out of the fridge the next day.

4 servings | Active Time: 25 minutes | Total Time: 35 minutes

Ingredients

• 2 teaspoons extra-virgin olive oil
• 1 bulb fennel, quartered, cored and thinly sliced, plus 1 tablespoon chopped feathery tops for garnish
• 1 red bell pepper, thinly sliced
• 8 ounces boneless, skinless chicken breast, very thinly sliced crosswise
• 4 6-1/2-inch whole-wheat pitas, or eight 4-inch whole-wheat pitas
• 1 cup shredded provolone cheese
• Freshly ground pepper, to taste

Preparation

1. Preheat oven to 500°F.
2. Heat oil in a large nonstick skillet over medium heat. Add fennel and bell pepper and cook, stirring often, until the vegetables begin to soften, about 5 minutes. Add chicken and cook another 5 minutes, stirring often, until the vegetables are tender and the chicken is cooked through.
3. Place pitas on a baking sheet and top each with an equal portion of the chicken and vegetable mixture; sprinkle with cheese and pepper. Bake until the cheese melts and turns golden, 10 to 15 minutes. Sprinkle with chopped fennel tops and serve warm.

Nutrition

Per serving (6 1/2-inch pita) : 447 Calories; 13 g Fat; 6 g Sat; 4 g Mono; 6 mg Cholesterol; 53 g Carbohydrates; 30 g Protein; 10 g Fiber; 660 mg Sodium; 416 mg Potassium

3 Carbohydrate Serving

Exchanges: 3 starch, 1 vegetable, 3 medium fat meats