Cheese and chicken pockets recipe
ingredients
200 g (7 oz) Gruyere cheese, cut into thin strips
250 g (9 oz) cooked chicken, thinly sliced
4 pitta breads
1 small green pepper, deseeded and sliced into thin rings
2 large firm tomatoes, thinly sliced
salt and freshly ground black pepper
3 tablespoons mango chutney
250 g (9 oz) cooked chicken, thinly sliced
4 pitta breads
1 small green pepper, deseeded and sliced into thin rings
2 large firm tomatoes, thinly sliced
salt and freshly ground black pepper
3 tablespoons mango chutney
method
1. Heat the oven to 200C/400F/Gas 6. Cut out 8 squares of foil each large enough to enclose half a pitta.
2. Cut each pitta bread in half crossways and ease the pockets open with a knife, taking care not to pierce the sides of the bread.
3. Divide the ingredients for the filling into 8, then hold each pitta pocket open with one hand and,
with the other, layer the ingredients into the pockets in the following order: green pepper, cheese, tomato and chicken. Sprinkle each layer with a little salt and pepper, then spread the chicken with chutney.
4. Place each filled pocket, chicken layer uppermost, on a square of foil, and wrap securely in a parcel. Put the parcels on 1 or 2 baking sheets, and heat through in the oven for about 20 minutes. Serve at once.
2. Cut each pitta bread in half crossways and ease the pockets open with a knife, taking care not to pierce the sides of the bread.
3. Divide the ingredients for the filling into 8, then hold each pitta pocket open with one hand and,
with the other, layer the ingredients into the pockets in the following order: green pepper, cheese, tomato and chicken. Sprinkle each layer with a little salt and pepper, then spread the chicken with chutney.
4. Place each filled pocket, chicken layer uppermost, on a square of foil, and wrap securely in a parcel. Put the parcels on 1 or 2 baking sheets, and heat through in the oven for about 20 minutes. Serve at once.
serving amount
serves 4
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