Lemon Basil Chicken in Pita Pockets |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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More exciting than a regular sandwich. Don't just think lunch, surprise for an easy dinner. Ingredients:
4 chicken breasts, boneless and skinless halves (about 4 ounces each) |
salt and pepper |
1 tablespoon olive oil |
12 large fresh basil leaves (do not substitute dried basil) |
4 pita pocket bread, sliced vertically sliced in half (white or whole wheat) |
8 leaves soft lettuce (such as bibb, boston, green leaf or red leaf) |
1/3 cup yogurt or 1/3 cup mayonnaise |
2 tablespoons mango chutney |
2 tablespoons fresh lemon juice |
1 teaspoon grated lemon rind |
Directions:
1. Place the chicken breasts between 2 sheets of plastic wrap or place in a plastic bag; flatten them to a half inch uniform thickness. Season with salt and pepper.
2. Heat the oil in a large nonstick skillet over medium-high heat. Add the chicken breasts; cook for about 4 minutes on each side or until they are lightly browned and cooked through. With a slotted spatula, transfer the chicken to a plate and cover to keep warm.
3. Stir together the sauce ingredients in a small bowl. Spread about 1 tablespoon of the sauce on one side of each chicken breast; arrange 3 basil leaves on top. Slice the chicken breasts in half.
4. For each sandwich, open 2 pita pocket halves; line each with lettuce leaves. Slip in the chicken breast pieces. Drizzle each half with about 2 teaspoons of the sauce.
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