The Kublah Kahn

So - in this town of Clemson many restaurants have come and gone. Many years ago we had one called Explorers that was right next to campus. I can't say it was my favorite, but they had decent "bar food" and of course cheap drinks. They had this on their menu, and after they had left, I completely forgot about this recipe. Then many moons later another bar came to town, and it just so happened to have one of the same cooks as the old place. So then came the rebirth of the Kubla Khan. However, this local watering hole only had introduced it for their lunch menu and sadly, they are no longer serving lunch. SO - in comes my version of this tasty delight. I have tried to stay true to heart healthy, not using any salt and EVOO in lie of butter. I have found Mrs. Dash adds some great flavor punch and although Spicy is not so great on my tummy, its great for the hubby's heart so alas here is my means of making it.

Ingredients

6-10 Chicken Tenders
SPices: Cayanne, Mrs. Dash Spicy Blend, Thyme, Pepper,Any CAjun stuff you have - but be mindfull sometimes those pre-made blends are high in sodium. I do have one but i don't add much of it.
EVOO
1 big Onion or 2 medium Onions
2 Green PEppers
Garlic - few cloves - a big spoonful of the jarred
Pita or Greek Whole Wheat Pitas (I prefer the Greek) - Chopped into bite size pieces
Ranch dressing
LOW SODIUM Chicken Stock- or home made


Marinate the chicken in the EVOO and the spices - Add them all - no measuring here at all - just toss all in a zippy - throw spices in and drizzle with the EVOO. Let sit - 30 minutes, over night whatever you got.

Cook that chicken in an big pan - best if non-stick till nice and brown. While that is cooking cut the Onions/Peppers into long slices all about the same size.

Remove the Chicken from pan - add the onions and peppers and GARLIC cook at about med-high heat. Drizzle with some EVOO if pan too dry. Add All the SPICES too - no measuring just add as much as you think you can handle. About 6 minutes or so after they should be nice and tender.

Once vegi's are good and tender - the pan my have some stuff sticking to it - add some of the chicken stock to coat pan and get all soaked - and a squeeze of the ranch dressing. Then add the chicken to the pot - add more stock of necessary.
Allow all to soak in the goodness of the spices. Then add the cut up Pita Bread.

Mix some Ranch with Cayenne Pepper and drizzle over the mixture in Bowl and enjoy!