These chicken pitas are packed with tasty salad leaves and a sauce made from cucumbers and yogurt. They are incredibly easy to prepare, so when you are short of time, skip the fast food and try these instead.
Middle Eastern chicken sandwich:Put the chicken breasts between sheets of plastic wrap and pound with a rolling pin to a thickness of about 1cm all over. Lightly beat 1 egg and pour onto a plate. Put 1 ½ cups (90g) fine fresh white breadcrumbs on another plate. Season each chicken breast with pepper, then dip into the egg and coat both sides in breadcrumbs, patting them on lightly. Heat half the oil in a ridged chargrill pan or frying pan and cook the chicken breasts, two at a time, for 6 minutes or until golden, turning once. Finely shred ½ small head each of white and red cabbage, and thinly slice 1 sweet white onion. Toss with 2 tbsp chopped fresh parsley and 2 tbsp lemon juice. Spoon 1 tbsp hummus into each warmed pita pocket, add some cabbage salad and fill with the hot chicken.
Olive oil is rich in mono-unsaturated fats and is believed to be partly responsible for the low rates of heart disease and stroke in people in Mediterranean countries. Several studies have shown that replacing saturated fat with olive oil helps to reduce high blood cholesterol levels.