by Utokia Langley
Hello you sandwich lovers out there, I have a special treat for you! The one thing I despise in cooking right up there with bland food is DRY food! Hence this juicy sandwich was born. I absolutely love creamy sauces so I knew I wanted to go creamy. I chose the breast meat because when seasoned and cooked just right it is so juicy! Why tomato & cucumber? Well honestly I don’t know, I just tried it and BAM POW BOOM KABANG! It was a hit!! When I served this sandwich to my husband and children they gave it the delicious thumbs up! This sandwich is good anytime; I actually ate it one day for dinner with a side salad. And what could be more perfect to make for a picnic? Hope you enjoy this sandwich as much as my family and I have.
INGREDIENTS:
Baked or grilled chicken breast ““ (I use bone in and skin on)
White or Whole Wheat Pita Pockets (I use white)
2-3 tbs. extra virgin olive oil (for the pita pockets)
¾ cup Mayo (I use Hellman’s)
¼ cup extra virgin olive oil (for creamy sauce)
4 tbsp. of lime juice
¼ cup chopped cilantro
½ cup chopped cucumber
½ cup Chopped tomato
Sea Salt (to taste)
Granulated garlic (to taste)
Black ground pepper (to taste)
Dried Rosemary (to taste)
Dried Thyme (to taste)
Paprika (to taste)
2 tsp. extra virgin olive oil (for baked chicken)
Non-stick spray (I use PAM)
READY, SET, GO:
1. Pre-heat your oven to 400 degrees
2. Wash your chicken breast
3. Rub your chicken breast with extra virgin olive oil
4. Generously season your chicken breast with sea salt, black ground pepper, dried rosemary, dried thyme, paprika and granulated garlic
5. Spray a baking dish with Pam (or any non-stick spray) and place chicken breast in baking dish skin side up
6. Bake chicken breast on 400 degrees uncovered for 45 minutes to 1 hour or until cooked through
7. When chicken breast is done, remove from oven and spoon some of the juice it produced over the chicken and allow chicken to rest 15 ““ 20 minutes before slicing (reserving some of the juice)
8. LET’S MAKE THE CREAMY TOMATO & CUCUMBER SAUCE
9. In a bowl fold together the Mayo, cup extra virgin olive oil, lime juice, cilantro, chopped tomato, chopped cucumber, sea salt, black ground pepper, granulated garlic and thyme (make sure all is incorporated, taste to ensure the flavor is
exactly where you love it)
10. LET’S GET THE PITA POCKETS READY
11. The pita pockets are round circles cut them in halves and brush both sides lightly with extra virgin olive oil
12. Place pita pockets on aluminum foil lined baking sheet and broil on high for 2-3 minutes
13. Slice and pull breast meat and skin if you desire from the chicken breast and then pour some more of the juice it produced over the chicken, this just keeps it extra juicy
14. Add as much chicken to your pitas as you like and then top with the creamy tomato & cucumber sauce
15. Repeat step 14 if you have more space in your pita
16. INDULDGE, ENJOY and above all SAVOR THE FLAVOR!!!!
TIP #1: If you do not have time to bake your own chicken you can buy pre-cooked chicken from the grocery store
TIP #2: You can use this same recipe with boneless, skinless chicken
HERE IS THE VIDEO OF THIS RECIPE (ENJOY):
Utokia ~
Sizzle Sizzle Baby
Utokia Langley is the video cooking mean machine and blogger behind She’s Got Flavor, a written and video blog created to Sass up your kitchen experience and assist you in creating flavorful dishes that will surely please! She’s Got Flavor is developing a seasoning line that will help intensify the flavor in your food and make life easier and less cluttered in the kitchen for you, stay tuned. Above all Utokia is a child of God, a wife, mother of two beautiful children who think Mom’s videos and food are “da bomb” and a true friend to many. Check her and other recipes out at www.shesgotflavor.com and don’t forget to follow on twitter at @shesgotflavor or LIKE her facebook FAN page