Ingredients

The following ingredients have 4 Servings
  • 3 ounces Cabot Sharp Cheddar, grated (about ¾ cup)
  • ½ cup mayonnaise
  • 2 tablespoons chopped fresh basil
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons finely grated lemon zest
  • 1 teaspoon minced garlic
  • ½ teaspoon ground black pepper
  • 1 pound boneless, skinless chicken breast halves
  • 2 cups cold water
  • 2 tablespoons salt
  • 2 tablespoons sugar
  • About 1 tablespoon olive oil
  • 4 large rounds pita bread
  • Thinly sliced vine-ripened tomatoes and zucchini

Instruction

  • COMBINE all ingredients in small bowl; cover and refrigerate until ready to assemble pitas.
  • To Grill Chicken and Assemble Pitas:
  • PLACE chicken between two sheets plastic wrap and pound with mallet or heavy skillet until about ½ inch thick.
  • COMBINE water, salt and sugar in a large zip-close plastic bag; jiggle bag until salt and sugar are dissolved. Add chicken, pressing out excess air; seal and refrigerate for 30 minutes.
  • PREHEAT grill to high. Remove chicken from brine and pat dry (discard brine). Lightly coat both sides with oil.
  • 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.
  • 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.