Give a little gift packaged up in the form of beautiful food to those you love (including yourself!) with these super flavorful chicken pitas. Stuffed with deliciously seasoned grilled chicken, sliced vine-ripened tomatoes and zucchini, then topped with an incredibly tasty homemade Tomato Basil Cheddar Mayonnaise, these pitas really pack a punch of fabulous flavor. Share this basil grilled chicken pita recipe with family and friends on Facebook, Pinterest, Twitter or Instagram.
To make 4 servings of chicken pitas, you’ll need to make the mayonnaise, grill the chicken and then assemble the pitas.
Combine grated Cabot Tomato Basil Cheddar (or Cabot Sharp Cheddar), mayonnaise, fresh chopped basil, fresh lemon juice, finely grated lemon zest, minced garlic and ground black pepper in a small bowl. Cover and refrigerate until ready to assemble pitas.
Place chicken between two sheets of plastic wrap and pound with a mallet or heavy skillet until about ½ inch thick.
In a large zip-close plastic bag, combine water, salt and sugar. Jiggle bag around until the salt and sugar are dissolved. Add chicken and press out excess air. Seal and refrigerate for 30 minutes.
Preheat grill to high. Remove chicken from brine and discard brine. Pat chicken dry and lightly coat both sides with oil.
Grill chicken until browned on both sides and cooked through to center, approximately 2 to 3 minutes per side.
After removing chicken from grill, let stand for 5 minutes to allow juices to settle.
To Assemble Pitas:
Remove the top third from each pita and open to form a large pocket. Place pockets on the grill until warm and lightly colored, about 2 minutes.
Slice chicken breasts thinly on the bias. Spread one side of each pocket withTomato Basil Cheddar Mayonnaise and top with chicken. Add tomato and zucchini slices and your grilled chicken pitas are ready to serve.
If you love pitas and are looking for the perfect appetizer, be sure to try ourCranberry Cheddar Pita Bites. Cabot is a co-operative of farm families. We work hard to produce our award-winning dairy products. We’d love to hear your feedback on these grilled chicken pita pockets so, if you have a chance, please rate and review the recipe.
Tomato Basil Cheddar Mayonnaise:
3 ounces Cabot Tomato Basil Cheddar or Cabot Sharp Cheddar, grated (about ¾ cup)
½ cup mayonnaise
2 tablespoons chopped fresh basil
1 tablespoon fresh lemon juice
2 teaspoons finely grated lemon zest
1 teaspoon minced garlic
½ teaspoon ground black pepper
1 pound boneless, skinless chicken breast halves
2 cups cold water
2 tablespoons salt
2 tablespoons sugar
About 1 tablespoon olive oil
4 large rounds pita bread
Thinly sliced vine-ripened tomatoes and zucchini
To Make Mayonnaise:
COMBINE all ingredients in small bowl; cover and refrigerate until ready to assemble pitas.
To Grill Chicken and Assemble Pitas:
PLACE chicken between two sheets plastic wrap and pound with mallet or heavy skillet until about ½ inch thick.
COMBINE water, salt and sugar in a large zip-close plastic bag; jiggle bag until salt and sugar are dissolved. Add chicken, pressing out excess air; seal and refrigerate for 30 minutes.
PREHEAT grill to high. Remove chicken from brine and pat dry (discard brine). Lightly coat both sides with oil.
GRILL until browned on both sides and cooked through to center, 2 to 3 minutes per side.
REMOVE from grill and let stand for 5 minutes for juices to settle.
REMOVE top third from each pita and open to form large pocket; place pockets on grill until warm and lightly colored, about 2 minutes.
SLICE chicken breasts thinly on bias. Spread one side of each pocket with Tomato Basil Cheddar Mayonnaise and top with chicken. Add tomato and zucchini and serve.
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