Chicken in Mini Pita with Roast Red Pepper Mayonnaise
I wrote this recipe for a maganize that wanted a bridal shower menu. the theory behind them was that it’s always a good idea to have a bread based item at an afternoon party in case people haven’t had lunch before arriving. Serving these mini pitas instead of a traditional sandwich or a ribbon sandwich means that your guests can easily eat them while standing.
Chicken with Roast Red Pepper Mayonnaise in Mini Pita
Makes about 40
Ingredients
4 red peppers 400 g skinless, boneless chicken breast 1 small red chilli, deseeded and chopped 1 clove of garlic, crushed ½ teaspoon balsamic vinegar 1/3 cup lite mayonnaise 2 teaspoons (10 ml) lime juice 20 basil leaves 20 mini pitas Method
Poach the chicken breast in water or sauté in a non stick fry pan until just done. Chop the chicken into small pieces and set aside. Roast the red peppers under the broiler until the skins are blackened. Put the peppers into a bowl and cover with plastic wrap and allow to cool slightly. When the peppers are cool enough to handle, remove the plastic wrap and gently remove the skins. Put two of the peppers into a food processer and pulse to a puree. Chop the remaining two peppers to the same size as the chicken. Combine the pureed peppers with the mayonnaise, balsamic, garlic, lime and chilli and mix well. Mix the chicken and remaining peppers with the roasted pepper mayonnaise. Allow to sit covered in the refrigerator for a couple of hours. Cut the first pita in half and open it to form a pocket. Place ½ a basil leaf inside and using a small spoon fill the pita with a small amount of the chicken mixture. Repeat with the remaining pitas. Serve immediately. Note the chicken mixture can be prepared up to a day in advance and kept covered in the refrigerator.
