Chicken & Arugula Pita Pockets #921 7/09

Categories:
New 2009, poultry, sandwich

2 whole wheat pitas; halved & opened
1/4 cup mayonnaise
1 teaspoon lemon zest
1/2 cup arugula pesto; recipe follows
1 chicken breast; cooked and diced 1/4 inch
4 tomatoe slices
1 cup arugula

Arrange pita halves on a baking sheet and bake at 300°F for 5 to 7 minutes or until warmed through. In a bowl, combine mayo, lemon zest and arugula pesto. Stir in diced chicken. Fill each pita half with the chicken mixture; top with tomatoes and 1/4 cup arugula and serve. See #922 for pesto recipe. We used Arnold's thin bread, toasted, instead of pita. Used pan fried chicken. Could use rotisserie chicken if desired.

Contributor: Giada De Laurentis

Yield: 4 servings