The 2001 Canada Day Chicken Challenge Runners-Up
- Portion size 6 servings
- 6 boneless skinless chicken breasts
- 6 pita breads
- iceberg lettuce
- 1/2 cup dry white wine
- 1/4 cup olive oil
- 1 tablespoon Worcestershire sauce
- 1 tablespoon balsamic vinegar
- 1 teaspoon lemon juice
- 1/2 teaspoon salt
- 1 cup mayonnaise
- 1/4 cup chili sauce
- hot pepper sauce
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.
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.