450g mini chicken breast fillets (thinly sliced)
1 fennel bulb (thinly sliced)
cloves (finely chopped)
(peeled, cut into segment)
watercress salt and pepper
Toss the chicken and funnel with oil, garlic and
a little of seasoning.
Preheat griddle pan/ ordinary frying pan, add pitta breads and cook for 1-2 minutes, turning until
hot and puffy. Remove from heat and keep in hot.
Add the chicken and fennel to the pan fry for 8
minutes, turning until brown and cooked through.
Meanwhile, make the dressing by mixing the yogurt
with the mustard, honey and seasoning.
Slit the pitta breads and fill with the orange
segments, watercress, chicken and fennel.
Drizzle the dressing over and serve immediately.
For Chicken Pittas With Carrot Salad:-
Fry the chicken with oil and garlic as above but
omit the fennel.
Mix 2 tbsp olive oil with 2 tsp wholegrain mustard,
the juice of 1/2 orange and seasoning, then stir in
2 grated carrots, 2 tbsp sultanas and a small
handful of torn coriander.
Divide between warmed pittas and add the chicken.