This sounds so nice, ive been working my way thru the recipes..im determined to cook every menu.the same recipe wont be repeated for about a year.lool..thank you so much for these recipes.
Chicken in Pita with Devilled Baked Beans
Take a few simple ingredients and create something totally different that the kids will love – perfect for a quick casual family meal.
Prep time:
Cook time:
Serves:
Serves 4
Ingredients
- 4 Tegel chicken breast fillets, skin removed
- 2 Tbsp Lea and Perrins Worcestershire Sauce
- 1 Tbsp Wholegrain Mustard
- 2 Tbsp brown sugar
- 2 Tbsp water or chicken stock
-
Devilled Baked Beans
- 1 onion, chopped
- 1 clove garlic, crushed
- 420g can Wattie's Baked Beans
- 1 Tbsp each Wholegrain mustard, Lea and Perrins Worcestershire sauce and cider vinegar
-
To Serve
- 4 large Pita bread pockets
- lettuce leaves for 4
- 2 tomatoes, diced
Method
1. In a bowl mix together the Worcestershire sauce, mustard and water or stock and add the Tegel Chicken breast fillets . Toss to coat and leave to marinate for about 30 minutes or up to 2 hours.
2. To make the Devilled Baked Beans: Heat a dash of oil in a frying pan and cook the onion and garlic for about 5 minutes, until softened. Add the Wattie's Baked Beans , Lea and Perrins Worcestershire sauce , mustard and cider vinegar and warm through.
3. Heat the BBQ or frying pan and cook the chicken breasts over a moderate heat for about 15-20 minutes, turning once. Do not cook over too high a heat as the chicken will burn before it is cooked.
4. Cut each breast into three and stuff into the centre of a Pita pocket with a few lettuce leaves. Add a good couple of spoonfuls of Devilled Baked Beans and a little chopped tomato on top.
