Ever So Slightly Spicy Sesame Chicken Pita Sandwiches
This is one more in the small list of recipes that please everyone in the household, so I'm happy to add it to my repertoire. I was looking for something that would be good as leftovers and the recipe this started from caught my eye on the Country Living magazine website. The chicken was very moist and tender. Pita sandwiches are a nice change of pace for us, but the breasts could also be served as is with rice or another side or it could be made into a full-blown salad. It makes about 8 sandwiches.
Ingredients:
2 lbs boneless chicken breasts
1 t salt
1/2 t black pepper
2 T butter, cut into small pieces
3/4 c orange marmalade
3 T sesame oil
3 T soy sauce
1 t Frank's hot sauce (I put that s*t on everything--is it just me or are those ads disturbing? Add more hot sauce or cayenne pepper if you want some actual heat. This was pretty tame.)
1 t sesame seeds
2 oranges
1 1/2 c sugar pea pods
thinly sliced lettuce
4 large pocket-style pitas, halved
Directions:
Heat oven to 400 degrees and start a large pot of water to boil.
Season the chicken on all sides with the salt and pepper and place in a baking dish. Dot the top of the chicken with the butter and place in the oven on the center rack. Roast for 10 minutes.
Mix the marmalade, sesame oil, soy sauce, hot sauce, and optional cayenne pepper together in a small bowl and use it to baste the chicken frequently until the meat reaches 167 degrees, about 20 more minutes.
Boil the sugar snap peas for about 30 seconds. Drain; rinse under cold water and drain again.
Adjust oven to broil, sprinkle the sesame seeds over the chicken and broil until seeds are toasted, about 1 minute.
Remove the breasts from the oven and let rest for 15 minutes.
Bring the basting sauce to a boil and cook for 1 minute. Remove from the heat and let stand.
Cut the skin and pith from the oranges and slice into 1/4-inch-thick rounds. Remove any seeds.
After chicken has rested, slice the chicken and place equal amounts of it, the oranges, pea pods and shredded lettuce inside the pitas. Drizzle each sandwich with the boiled sauce.
Ingredients:
2 lbs boneless chicken breasts
1 t salt
1/2 t black pepper
2 T butter, cut into small pieces
3/4 c orange marmalade
3 T sesame oil
3 T soy sauce
1 t Frank's hot sauce (I put that s*t on everything--is it just me or are those ads disturbing? Add more hot sauce or cayenne pepper if you want some actual heat. This was pretty tame.)
1 t sesame seeds
2 oranges
1 1/2 c sugar pea pods
thinly sliced lettuce
4 large pocket-style pitas, halved
Directions:
Heat oven to 400 degrees and start a large pot of water to boil.
Season the chicken on all sides with the salt and pepper and place in a baking dish. Dot the top of the chicken with the butter and place in the oven on the center rack. Roast for 10 minutes.
Mix the marmalade, sesame oil, soy sauce, hot sauce, and optional cayenne pepper together in a small bowl and use it to baste the chicken frequently until the meat reaches 167 degrees, about 20 more minutes.
Boil the sugar snap peas for about 30 seconds. Drain; rinse under cold water and drain again.
Adjust oven to broil, sprinkle the sesame seeds over the chicken and broil until seeds are toasted, about 1 minute.
Remove the breasts from the oven and let rest for 15 minutes.
Bring the basting sauce to a boil and cook for 1 minute. Remove from the heat and let stand.
Cut the skin and pith from the oranges and slice into 1/4-inch-thick rounds. Remove any seeds.
After chicken has rested, slice the chicken and place equal amounts of it, the oranges, pea pods and shredded lettuce inside the pitas. Drizzle each sandwich with the boiled sauce.
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