BBQ chicken and pita bread
- 4 pcs pita bread
- 300 g chicken breast, skinned
- 8 slices of Emborg Havarti Cheese
- 1 yellow onion
- 1 garlic clove
- 1 red banana chili
- 1 tsp minced ginger
- 2 tbsp canola oil
- 3 tbsp Barbeque sauce
- 1 tbsp Worchestershire sauce
- ¼ cup chicken stock low sodium
- ½ cup washed cherry tomatoes
- 1 cup loosely packed green Coral lettuce leaves
Cut the chicken breast in medium-size cubes. Chop the onion. Mince the garlic. Deseed the chili and chop it finely. Cut the tomatoes in half. Cut the Havarti into strips.
Using a toaster or an oven heat the pita breads according to the packet instructions and keep covered with a cloth until ready to serve.
In a medium warm skillet with canola oil sauté the onion, garlic, ginger and chili until onion is soft and clear.
Increase the heat and add the chicken pieces. Let them sear a little and add the BBQ and Worchestershire sauces. Stir one more minute and add the chicken stock.
Reduce heat to low and simmer just a few more minutes until chicken is tender.
Pour in a large heat resistant bowl and add the remaining ingredients to it.
Let cool a little and then mix.
Stuff the pita bread with the Havarti strips, and a little lettuce then the warm chicken mixture and serve.