Lemon Basil Chicken in Pita Pockets

More exciting than a regular sandwich. Don't just think lunch, surprise for an easy dinner.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 4  chicken breasts, boneless and skinless halves (about 4 ounces each)
•  salt and pepper
• 1  tablespoon olive oil
• 12  large fresh basil leaves (do not substitute dried basil)
• 4  pita pocket bread, sliced vertically sliced in half (white or whole wheat)
• 8  leaves  soft lettuce (such as Bibb, Boston, green leaf or red leaf)

• Chutney Yogurt Sauce

• 1⁄3 cup yogurt or 1⁄3 cup mayonnaise
• 2  tablespoons mango chutney
• 2  tablespoons fresh lemon juice
• 1  teaspoon  grated lemon rind

Directions

1. Place the chicken breasts between 2 sheets of plastic wrap or place in a plastic bag; flatten them to a half inch uniform thickness. Season with salt and pepper.
2. Heat the oil in a large nonstick skillet over medium-high heat. Add the chicken breasts; cook for about 4 minutes on each side or until they are lightly browned and cooked through. With a slotted spatula, transfer the chicken to a plate and cover to keep warm.
3. Stir together the sauce ingredients in a small bowl. Spread about 1 tablespoon of the sauce on one side of each chicken breast; arrange 3 basil leaves on top. Slice the chicken breasts in half.
4. For each sandwich, open 2 pita pocket halves; line each with lettuce leaves. Slip in the chicken breast pieces. Drizzle each half with about 2 teaspoons of the sauce.