Grilled Chicken Club Pitas |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 2 |
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Why heat up the kitchen on warm Indian summer evenings when you can take dinner in hand with these hearty chicken pitas from Lynne Ziegler in Odenton, Maryland? LYNNEâS TIP: I also roll up the chicken strips in flour tortillas and serve as grab-and-go wrap sandwiches. Serve any leftover chicken with mixed greens and the last of the garden tomatoes in lunch salads the next day. Ingredients:
3 tablespoons mayonnaise |
3 tablespoons honey |
3 tablespoons spicy brown mustard |
1/4 teaspoon salt-free garlic seasoning blend |
2 boneless skinless chicken breast halves (5 ounces each) |
2 whole pita breads |
1/2 cup shredded lettuce |
2 bacon strips, cooked and crumbled |
2 slices swiss cheese |
Directions:
1. In a small bowl, combine the mayonnaise, honey, mustard and seasoning blend; set aside 3 tablespoons. Pour remaining mixture in a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for at least 1 hour. Refrigerate reserved mayonnaise mixture until serving.
2. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 5-7 minutes on each side or until a meat thermometer reads 170°. Cut chicken into 1-in. strips.
3. Spread reserved mayonnaise mixture over pita breads; top with the lettuce, chicken, bacon and cheese. Yield: 2 servings.
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