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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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All I can say is: YUM-O!!! The magic of this recipe arises from the blending of flavors, the spiciness of the seasonings and the tartness of the yogurt sauce. I like to garnish the servings with large bunches of seedless red grapes or fresh orange wedges. -Paulette Mitchel (my fav chef) Ingredients:
3 tablespoons extra virgin olive oil |
6 garlic cloves, minced |
1 teaspoon paprika |
1/2 teaspoon pepper |
1/4 teaspoon cayenne pepper |
1/4 teaspoon ground cumin |
1/8 teaspoon salt |
1/2 cup plain yogurt |
1/2 teaspoon sugar |
4 boneless skinless chicken breast halves (about 4 ounces each) |
2 (6 inch) pita bread, each sliced in half vertically (white or whole wheat) |
8 leaves soft leaf lettuce (such as bibb, boston, green leaf, or red leaf) |
Directions:
1. Stir together the seasoning mixture in a small bowl.
2. Pour the yogurt into a separate small bowl. Add 2 teaspoons of the seasoning mixture and the sugar; stir until the sugar is dissolved. Set aside.
3. Place the chicken breasts between 2 sheets of plastic wrap or place in a plastic bag; flatten them to a 1/2-inch uniform thickness. Spread the seasoning mixture on both sides of each chicken breast.
4. Heat a stovetop grill pan over high heat. Reduce the heat to medium-high and arrange the chicken on the grill; cook for about 4 minutes. Turn the chicken and cook for 4 more minutes, or until it is well browned (and somewhat blackened) and cooked through.
5. Transfer the chicken to a plate.
6. Spread about 1 tablespoon of the seasoned yogurt sauce on the top of each chicken breast. Slice the chicken breasts in half.
7. For each sandwich, open 2 pita bread pockets; line each with lettuce leaves. Slip in the chicken breast halves. Drizzle each sandwich with about 1 more tablespoon of the yogurt mixture.
8. Advance preparation:.
9. The yogurt sauce may be made in several hours in advance; cover and refrigerate. The chicken breasts can be spread with the seasoning mixture, placed in a single layer on a plate, covered with plastic wrap, and refrigerated for several hours before cooking. If you prefer, the chicken can be cooked up to 1 day in advance and served chilled. Assemble the pita sandwiches just before serving.
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