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1
Preheat a grill pan or outdoor grill over high heat.
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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.
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3
Add the chicken cutlets and marinate for 5 minutes.
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4
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.
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5
Season the salad with salt and pepper and drizzle with about 2 tablespoons of the EVOO, then stir to combine.
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6
The salt will start drawing the liquids from the tomatoes and that will become part of the dressing.
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7
Separate the 2 pita breads into 4 round disks.
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8
Combine the remaining garlic with the remaining 2 tablespoons of EVOO.
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9
Brush both sides of the pitas with the garlic oil and season with a little salt and pepper.
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10
Place on the grill and cook until well marked on the first side, flip, and then sprinkle with a little Parmigiano.
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11
Cook until the second side is well marked.
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12
Remove the pita from the grill and reserve.
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13
Place the chicken cutlets on the grill and cook on each side for 3 to 4 minutes, or until the chicken is cooked through.
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14
Remove from the grill to the cutting board.
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15
Let the meat rest for a minute, then cut into thin strips and add to the bowl with the tomatoes and fennel.
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16
Toss to combine.
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17
To serve, arrange the grilled garlic crisps on 4 serving plates.
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18
Top each crispy pita with a generous pile of the warm tangerine and grilled chicken salad.
