Recipe information
Yield
4 servings
Ingredients
Preparation
Step 1
Preheat a grill pan or outdoor grill over high heat.
Step 2
In a shallow dish, combine the juice of 1 tangerine, the rosemary, 2 of the chopped garlic cloves, the parsley, 2 tablespoons of the EVOO, salt, and pepper. Add the chicken cutlets and marinate for 5 minutes.
Step 3
Place the tomatoes, fennel, fennel fronds, olives, and scallions in a large bowl; add the juice of the remaining tangerine and all of the tangerine zest. Season the salad with salt and pepper and drizzle with about 2 tablespoons of the EVOO, then stir to combine. The salt will start drawing the liquids from the tomatoes and that will become part of the dressing.
Step 4
Separate the 2 pita breads into 4 round disks. Combine the remaining garlic with the remaining 2 tablespoons of EVOO. Brush both sides of the pitas with the garlic oil and season with a little salt and pepper. Place on the grill and cook until well marked on the first side, flip, and then sprinkle with a little Parmigiano. Cook until the second side is well marked. Remove the pita from the grill and reserve.
Step 5
Place the chicken cutlets on the grill and cook on each side for 3 to 4 minutes, or until the chicken is cooked through. Remove from the grill to the cutting board. Let the meat rest for a minute, then cut into thin strips and add to the bowl with the tomatoes and fennel. Toss to combine.
Step 6
To serve, arrange the grilled garlic crisps on 4 serving plates. Top each crispy pita with a generous pile of the warm tangerine and grilled chicken salad.
