Rosemary Chicken In Pita Bread

Name: Rosemary Chicken In Pita Bread
Total time: 30 min
Yield: 4 servings
Ingredients: 2 cups white wine; 4 cloves garlic, whole; 2 teaspoons rosemary; Salt and pepper to taste; 4 medium-size skinless and boneless chicken breasts; 1 ripe avocado; 1 cup plain yogurt; 6 leaves fresh mint (or 2 teaspoons dry mint); Juice of 1/2 lemon; 2 extra large pita bread (or four individually sized); 1 head of lettuce; 1 large ripe tomato

By Bryan Miller

Updated June 14, 2023

Total Time: 30 minutes
Rating: 4(13)
Comments: Read comments

Featured in: A TAILGATE PICNIC FOR GRIDIRON DEVOTEES

or to save this recipe.
Subscriber benefit: give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share
Print Options
Include recipe photo

Ingredients

Yield:4 servings

2cups white wine
4cloves garlic, whole
2teaspoons rosemary
Salt and pepper to taste
4medium-size skinless and boneless chicken breasts
1ripe avocado
1cup plain yogurt
6leaves fresh mint (or 2 teaspoons dry mint)
Juice of ½ lemon
2extra large pita bread (or four individually sized)
1head of lettuce
1large ripe tomato

Ingredient Substitution Guide

Opt out or contact us anytime. See our Privacy Policy.

Preparation

Step 1
In a pan pour wine and add garlic, rosemary, salt and pepper. Bring to a boil and simmer 5 minutes.
Step 2
Add chicken and poach until cooked throughout but not dry. About 10 to 15 minutes. Let it cool in broth.
Step 3
In a blender puree the sliced avocado, yogurt, mint, salt and pepper. Add lemon juice and mix with a spoon.
Step 4
Remove chicken from broth and dice meat.
Step 5
Cut open pita bread, add chicken, sliced tomatoes and lettuce. Pour sauce over mixture.

Tip

For the tailgate picnic it is best to dice the chicken at home and place it in a covered plastic container with enough juice to keep it moist. Assemble sandwiches just before serving to avoid soggy bread.