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2 boneless, skinless chicken breasts
2½ tablespoons of green pesto
1 cup Anchor Cream cheese
1 cup Arabic pickles
2 whole pita rounds
3-4 local lettuce leaves
1 tablespoon fresh lemon juice
1/2 red onion
1 tablespoon olive oil
Salt and Pepper
1. Start by cutting your chicken breasts in half through the middle, so you have 4 chicken breast halves. Spread the top side of each chicken breast half with ½ teaspoon of pesto and a little salt and pepper.
2.Heat 1 tablespoon olive oil in a pan over medium heat. When the pan is hot, place your 4 chicken breast halves pesto side down in the pan. Spread another ½ teaspoon of pesto onto the other side of the chicken breast halves while they are in the pan. Sprinkle on a little more salt and pepper. Cook your chicken until it is brown on each side and cooked through
3.Remove from pan and let rest for a few minutes. Cut the chicken breast halves into small cubes and place in a medium sized bowl Add in 1/2 cup Anchor cream cheese and 2 teaspoons of pesto. Stir the mixture together and season to taste
4.Cut your pita rounds in half and place in the oven (200C) for 2 min. Carefully pull each one apart, making a "pocket" out of each pita half. For the lemon pesto cheese sauce: Spoon ½ cup of Anchor cream cheese into a bowl and add ½ tablespoon of pesto and 1 tablespoon of lemon juice. Stir together
5.Assemble the pita sandwiches. Start with adding 1 tablespoon of the lemon pesto yogurt sauce onto each half of the pita pocket There should be 2 tablespoons of the cheese sauce inside each pita half
6.Next, spoon about half a cup of the chicken salad into each pita pocket, and press it down against one side
7.Top with sliced red onion and local lettuce.