These chicken pitas are packed with tasty salad leaves and a sauce made from cucumbers and yoghurt. They are incredibly easy to prepare, so when you are short of time, skip the fast food and try these instead.
Middle Eastern chicken sandwich: Put the chicken breasts between sheets of cling film and pound with a rolling pin to a thickness of about 1cm (½in) all over. Lightly beat 1 egg and pour on to a plate. Put 100g (3½oz) fine fresh white breadcrumbs on another plate. Season each chicken breast with pepper, then dip into the egg and coat both sides in breadcrumbs, patting them on lightly. Heat half the oil in a ridged griddle or frying pan and cook the chicken breasts, two at a time, for 6 minutes or until golden, turning once. Finely shred ½ small head each of white and red cabbage, and thinly slice 1 sweet white onion. Toss with 2 tbsp chopped parsley and 2 tbsp lemon juice. Spoon 1 tbsp hummus into each warmed pitta pocket, add some cabbage salad and fill with the hot chicken breasts.
- 17 Apr 2013
Loved this dish best kebab iv ever had just made some more up to cook for my family tommorow while they watch football - 15 May 2009
I LOVED it. - 31 Aug 2010 (Review from Allrecipes India)