Ingredients

4 servings

　　Zest and juice of 2 tangerines

　　2 sprigs of fresh rosemary, leaves removed and finely chopped

　　3 garlic cloves, chopped

　　1/4 cup fresh flat-leaf parsley leaves (a generous handful), chopped

　　6 tablespoons extra-virgin olive oil (EVOO)

　　Salt and freshly ground black pepper

　　1 1/2 pounds chicken cutlets

　　1 pint red grape tomatoes, halved

　　1 pint yellow grape tomatoes, halved

　　1 fennel bulb, quartered, cored, and thinly sliced (chop and reserve a handful of fronds)

　　12 kalamata olives, pitted and coarsely chopped

　　12 large green olives, pitted and coarsely chopped

　　4 scallions, thinly sliced

　　2 large white or whole-wheat pitas

　　1/4 cup grated Parmigiano-Reggiano (a generous handful)

　　

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.

　　Rachael Ray 365: No Repeats