A favorite Greek dish of grilled chicken eaten stuffed into pita breads. Feel free to use these flavours with chapati or paronthi instead.
Middle Eastern chicken sandwich: Put the chicken breasts between sheets of very thin plastic and pound with a belna to a thickness of about 1cm (½in) all over. Lightly beat 1 egg and pour on to a plate. Put 100g fine fresh white breadcrumbs on another plate. Season each chicken breast with pepper, then dip into the egg and coat both sides in breadcrumbs, patting them on lightly. Heat half the oil in a ridged griddle or frying pan and cook the chicken breasts, two at a time, for 6 minutes or until golden, turning once. Finely shred ½ small head each of white and red cabbage, and thinly slice 1 sweet white onion. Toss with 2 tbsp chopped parsley and 2 tbsp lemon juice. Spoon 1 tbsp hummus into each warmed pitta pocket, add some cabbage salad and fill with the hot chicken breasts.
I LOVED it. - 31 Aug 2010
- 17 Apr 2013 (Review from Allrecipes UK | Ireland)
Loved this dish best kebab iv ever had just made some more up to cook for my family tommorow while they watch football - 15 May 2009 (Review from Allrecipes UK | Ireland)