- 2 chicken breasts, halved, skinned and boned
- 1 tablespoon [15 mL] olive oil
- 1 sprig oregano, chopped
- 1 sprig thyme, chopped
- 1 sprig rosemary, chopped
- 3 cloves garlic, minced
- Salt and pepper, to taste
- Olive oil, for the rack
- 1/2 yellow squash or zucchini, quartered
- 1/3 cup [80 mL] coriander pesto
- 2 pita breads, halved
Coriander Pesto
- 2 cups [500 mL] coriander leaves, rinsed
- 3 garlic cloves
- 1 cup [250 mL] nuts
- 1/4 cup [60 mL] freshly squeezed lemon juice
- 1/2 cup [125 mL] olive oil
- 1/2 cup [115 g] grated Parmesan cheese
- 2 teaspoons [10 mL] salt
- 1/2 teaspoon [2.5 mL] freshly ground black pepper
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- Arrange chicken whites into a glass dish; sprinkle with olive oil.
- Sprinkle chicken whites with freshly chopped oregano, thyme and rosemary, minced garlic, salt and pepper.
- Leave to marinate, refrigerated, for at least 2 hours.
- Meanwhile, prepare coriander pesto.
- Preheat barbecue to high intensity; brush barbecue rack with olive oil.
- Drain then arrange marinated chicken whites onto hot barbecue rack; lower temperature to medium.
- Barbecue chicken whites for 6 minutes; turn chicken whites and arrange yellow squash or zucchini pieces onto barbecue rack.
- Barbecue yellow squash or zucchini pieces for 2 to 3 minutes before turning pieces over.
- Barbecue for approximately 2 to 3 minutes more, until all ingredients are done.
- Slice chicken whites into strips, vegetables into tiny pieces.
- Transfer all into a medium bowl before delicately mixing in coriander pesto.
- Stuff pita bread halves with mixture; serve immediately.
Coriander Pesto
- Into the bowl of a food processor, pulse together rinsed coriander leaves, garlic cloves and nuts scraping sides of bowl from time to time, until finely ground.
- Pour in freshly squeezed lemon juice; proceed for a few seconds.
- Pour in olive oil and proceed for a few more seconds, until really well mixed.
- Add grated Parmesan cheese, salt and freshly ground black pepper.
- Proceed for 15 to 20 seconds more.
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