Dinner Tonight - Grilled Apricot Balsamic Shnitzel

For dinner tonight I made Pita with Grilled Apricot Balsamic Shnitzel and chips. This apricot balsamic glaze has just the right amount of sweetness with a little zing to it. Combined with freshly made chips and stuffed into a pita, it makes a delightfully filling, all-in-one supper. Enjoy!!!

Ingredients

1 lb (½ kilo) chicken breasts, cut into strips

frozen French fries

6 fresh pitas

Glaze

1 Tbsp oil

6 Tbsp apricot preserves

3 Tbsp balsamic vinegar

1/4 tsp cayenne pepper or 3 drops hot sauce, or to taste

1/8–¼ tsp chopped fresh rosemary

½ tsp kosher salt

black pepper, to taste (optional)

Pickled Onions

1/2 cup thinly sliced purple onion

1/4 cup red wine vinegar

2 tsp sugar

1 tsp salt

Directions

1.  Place all glaze ingredients in a small pot. Stir to combine. Bring to a boil, reduce heat to medium-low, and simmer, stirring occasionally, until slightly thickened, about 3–5 minutes. (This can be done a day or two in advance, but the glaze might have to be warmed slightly before using.) Pour into a medium-sized bowl.

2.  Marinate schnitzel pieces in glaze for approximately ½ hour. Grill for a few minutes or until done.

3.  Meanwhile, prepare chips (French fries) according to package directions. 

4.  For the pickled onions, bring the vinegar, sugar, and salt to a boil. Add the onion and return to a boil. Close fire. Pour into a stainless steel or glass bowl to cool for 15 minutes. Drain and refrigerate. 

5.  Slice pitas in half. Fill with schnitzel and chips. If desired, add pickled onions as well.