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Grilled Chicken Pitas with Basil Cheddar Mayonnaise

Servings: 4


  3 oz Cabot Tomato Basil or Sharp Cheddar, grated (about 3/4 cup)

  1/2 cup mayonnaise

  2 Tbs chopped fresh basil

  1 Tbs fresh lemon juice

  2 tsp finely grated lemon zest

  1 tsp minced garlic

  1/2 tsp ground black pepper

  1 lb boneless, skinless chicken breast halves

  2 cups cold water

  2 Tbs salt

  2 Tbs sugar

  1 Tbs olive oil

  4 large rounds pita bread

  Thinly sliced vine-ripened tomatoes and zucchini

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In small bowl, combine all ingredients; cover and refrigerate until ready to assemble pitas.

Place chicken between two sheets plastic wrap and pound with mallet or heavy skillet until about 1/2 inch thick.

In large zip-close plastic bag, combine water, salt and sugar; jiggle bag until salt and sugar are dissolved. Add chicken, pressing out excess air; seal and refrigerate for 30 minutes.

Grill until browned on both sides and cooked through to center, 2 to 3 minutes per side. Remove from grill and let stand for 5 minutes for juices to settle.

Meanwhile, remove top third from each pita and open to form large pocket; place pockets on grill until warm and lightly colored, about 2 minutes.

Slice chicken breasts thinly on bias. Spread one side of each pocket with Basil Cheddar Mayonnaise and top with chicken. Add tomato and zucchini and serve.

Calories 642

Total Fat 35g

Saturated Fat 8g

Sodium 2429mg

Total Carbohydrate 43g

Dietary Fiber 2g

Protein 38g