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Chicken Pita Sandwiches with Yogurt Cucumber Sauce Recipe
2 boneless chicken breast halves, skin removed
1 c buttermilk
1/4 c Louisianna hot sc
salt & freshly grnd pepper (always), to taste
3 slices day old white bread, processed to crumbs
(I use a good bread like Pepperidge Farm Sandwich)
3 T freshly grated parmesan cheese
3 T butter
4 T olive oil
2 lg whole pita loaves
1 1/2 c (approx) finely shredded lettuce
2 med or 1 lg tomato, in medium size cubes
1/2 small Vidalia or white onion, thinly sliced
1 c plain yogurt (I use the whole milk kind)
Juice & rind of 1/2 small lemon
1 garlic clove, sliced paper thin like the onion
1 sm cucumber, peeled & seeded in 1/4" slices
Trim breast halves clean of any skin, gristle or fat. Wash thoroughly, pat dry. Combine buttermilk and hot sc in a bowl or zip lock bag and add chicken. Marinate chicken all day in the fridge while you're at work at least 4 to 6 hrs. Add salt to taste and the cheese to bread crumbs. Coat the chicken in the crumbs and set aside to prepare pan. In a nonstick skillet heat butter and olive oil over med heat. Lay chicken slowly into the pan and adjust heat for a med to med high frying being careful not to burn or fry too fast. This is when I pepper the chicken on both sides to taste while it cooks about 8 or 9 mins on each side. Be careful not to overcook or make chicken too dry, but it must be done. Place on a plate and while chicken rests, heat oven to 300 deg. Lightly dampen pitas with a sprinkle of water and heat 5 or 6 mins. At any point you can make the yogurt dressing by mixing in a small bowl the yogurt, lemon juice and rind, the garlic and the cucumber pieces. You can salt the cucumber slices lightly ahead of time and let them drain in a strainer and discard the liquid. Cut pitas in half and pull open. Slice the chicken in half inch diagonal pieces. Divide the chicken among the four pita pockets first. Then add the lettuce, tomato and onion (optional of course). Spoon generous amounts of the yogurt dressing along the top of the sandwiches. You can prepare the sandwich parts ahead, but don't make the sandwiches ahead. Just keep the bread and chicken lightly warm and the veggies and dressing crisp and cold. This recipe is always a hit and adapts to larger quantities for bigger crowds and your guests can make their own. Enjoy and let me know if you try the recipe on our forum!
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