Chicken Sandwich on a Pita
The 2001 Canada Day Chicken Challenge Runners-Up
Servings: 6
Ingredients:
-
6 boneless skinless chicken breasts
6 pita bread
Shredded iceberg lettuce
Marinade:
1/2 cup (125 mL) dry white wine
1/4 cup (50 mL) olive oil
1 tbsp (15 mL) worcestershire sauce
1 tbsp (15 mL) balsamic vinegar
1 tsp (5 mL) lemon juice
1/2 tsp (2 mL) salt
Tomato Mayonnaise:
1 cup (250 mL) mayonnaise
1/4 cup (50 mL) chili sauce
Dash hot pepper sauce
Preparation:
Marinade:
In resealable plastic bag or large bowl, combine wine, oil, Worcestershire sauce, vinegar, lemon juice and salt ; add chicken, turning to coat. Seal and marinate in refrigerator for at least 2 hours or for up to 24 hours.
Tomato Mayonnaise:
In small bowl, mix together mayonnaise, chili sauce and hot pepper sauce; set aside.
Reserving marinade, place chicken on greased grill over medium-high heat; close lid and cook for 6 minutes, brushing occasionally with reserved marinade. Turn and cook for about 6 minutes longer or until no longer pink inside.
Warm pita bread on grill. Place chicken on 1 side of top. Top chicken with tomato mayonnaise and lettuce. Fold uncovered half of pita over top.
Additional Information
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