What's for Dinner? Chicken Musakhan with Homemade Pitas

• 1 lb boneless skinless chicken breast, each breast sliced in half
• 3 T olive oil, divided
• pita bread
• 1 sliced onion
  
• 1 cup chicken broth
• 1 cup pine nuts
• 1 tsp saffron
• 3 T ground sumac
• 1 t allspice  (optional)
• 1 tsp paprika
• salt and pepper to taste

Prepare the pita bread by drizzling in 1 T olive oil and laying out on a large baking pan. Set aside.

Preheat oven to 350F. Rub the chicken pieces with 1 T olive oil. Sprinkle with salt and pepper and place in a baking dish surrounded with sliced onion and broth. Bake for 15 minutes, turning occasionally.

Meanwhile, in a frying pan, lightly brown the pine nuts in remaining olive oil. Set aside. Sprinkle chicken with saffron, sumac, allspice and paprika.

Bake another 30 minutes or until chicken is almost cooked thru. Transfer one slice of cooked chicken and a scoop of cooked onion onto each pita. Sprinkle on some toasted pine nuts. Broil the chicken and bread, covered with pine nuts, for about 5 minutes or til pita begins to brown on the edges. Serve the pan sauce over the rice.

Served with brown basmati rice.