CHICKEN ESCAROLE LEBANESE PIZZA WITH TAHINI SAUCE

CHICKEN ESCAROLE LEBANESE PIZZA WITH TAHINI SAUCE

INGREDIENTS: -1 pound chicken tenders, 1/2 cup olive oil, juice of 1 lemon, 2 tbs garlic powder & sumac, 1 tbs cumin, 1 tsp salt & pepper

-Tahini sauce: 2/3 cup tahini, 3 cloves of garlic, 2 tbs olive oil, juice of 1 lemon, 1/2 tsp salt & pepper, 1/8 cup of water

-Greens: 8 oz escarole, 8 oz spinach, 6 cloves garlic, 2 tbs butter, 1/2 tsp salt, 1 tbs crushed red pepper & sumac, 1/2 cup water

-Lebanese pita: It's very thin.

-Shredded mozzarella/Sumac

-Preheat oven to 400. Marinate chicken in freezer bag with 7 ingredients for a few hours. When you're ready to go, fry the chicken in a pan until fully cooked, cut into small pieces and set aside.

-Tahini sauce: mix all the ingredients in a food processor until smooth (next time I'm planning to add 2 tbs marinated sun-dried tomatoes for more flavor & moisture)

-Sauté the green in a sauce pan with the butter & garlic, once it starts to wilt, add water, salt, sumac & red pepper

-Separate the pita into two halves and put on a foiled lined & sprayed cookie sheet

-Put a layer of tahini sauce, chicken, escarole, mozzarella & sprinkle with sumac.

Bake for 15-20 minutes