Greek Chicken Pita Pockets with Tzaziki Sauce
Ingredients:
- chicken breasts, bone and skin attached - 4 large
- salt - 1/2 t
- ground black pepper - 1/2 t
- extra virgin oil - 1/4 cup
- lemon juice - 3 1/2 T
- dried oregano leaf - 2 t
- garlic cloves, minced - 3 large
- pita bread, as fresh as possible - 4 plus
- Greek Yogurt - 3 cups
- lemon juice - 3 T
- garlic, chopped - 1 clove
- seedless cucumbers - 2 medium
- Kosher salt - 1 T
- finely chopped fresh dill - 1 T
- Kosher salt and fresh ground black pepper - to desired taste
Instructions:
Cut a deep pocket in the side of each chicken breast.
Prepare marinade -- in a bowl, combine salt, pepper, oil, lemon juice, oregano and garlic. Rub marinade over chicken and in the cut pocket of the chicken. Place chicken in a bowl, cover, place in the refrigerator for 12 - 24 hours. Place chicken in a baking pan, pour remaining marinade over the breasts.
Bake in a preheated 425 degree oven for 40 - 50 minutes or until the skin is browned and the chicken has an internal temperature of 165 degree. Remove from oven, when cool enough to handle, slice or shred chicken and skin. Mix chicken with the pan drippings. Cover pan with foil, warm chicken in the oven. In a saute pan, (without oil) heat pita breads over moderate heat.
Fill pita breads with warm chicken and desired toppings, diced tomato, diced red onion, parsley leaves, shredded lettuce and tzaziki sauce.
Prepare tzaziki sauce -- peel and grate the cucumbers, place in a colander, sprinkle 1 T salt over cucumbers, let set for 30 minutes. Drain cucumbers and squeeze dry. (Cucumbers must be as dry as possible)
Place yogurt in a bowl, stir in cucumbers, garlic, lemon juice, dill and black pepper. If needed add extra salt and pepper, to desired taste. Cover, place in refrigerator for at least two hours, before serving for flavors to blend.
