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Prep Time: 120 Minutes Cook Time: 0 Minutes |
Ready In: 120 Minutes Servings: 3 |
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Every few weeks, we have a hot sandwich night for dinner. This is a favorite choice. Ingredients:
3 boneless skinless chicken breast halves |
1/4 cup teriyaki sauce |
1/2 teaspoon dried thyme |
1/2 teaspoon white pepper |
1/2 teaspoon ground black pepper |
1/4 teaspoon garlic powder |
1/4 teaspoon ground red pepper |
1 tablespoon olive oil |
1/3 cup mayonnaise |
1 tablespoon prepared horseradish (optional) |
1 cup shredded lettuce |
3 pita bread rounds, cut in half |
Directions:
1. Cut chicken into narrow strips and place in a large zip-top plastic bag.
2. Add teriyaki sauce and marinate in the refrigerator for 2 hours.
3. Remove chicken strips from teriyaki and discard remaining sauce.
4. Combine thyme and next 4 ingredients; sprinkle over chicken.
5. Heat oil in large skillet, add chicken and cook until no longer pink and cooked through, about 7-9 minutes.
6. Combine mayonnaise and horseradish, carefully spread in each pita.
7. Sprinkle lettuce evenly in each pita, then top with chicken mixture.
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