Chicken in Pita with Devilled Baked Beans
2 tbsp Worcestershire Sauce
2 tbsp brown sugar
2 tbsp water or chicken stock
Devilled Baked Beans:
1 onion, chopped
1 clove garlic, crushed, peeled and mashed to a paste
Dash oil
420g can Wattie's Chunky Tomato Baked Beans
1 tbsp wholegrain mustard,
1 tbsp Worcestershire sauce
1 tbsp cider vinegar
To Serve:
4 Large Pita bread pockets
Lettuce leaves for 4
2 tomatoes, diced
In a bowl mix together the Worcestershire sauce, mustard and water or stock and add the chicken. Toss to coat and leave to marinate for up to 2 hours.
To prepare the devilled baked beans, heat the oil in a frying pan and cook the onion and garlic for about 5 minutes, until softened. Add the Wattie's Chunky Tomato Baked Beans, Worcestershire sauce, mustard and cider vinegar and warm through.
Heat the BBQ or frying pan and cook the chicken breasts over a moderate heat for about 15-20 minutes, turning once. Do not cook over too high a heat as the chicken will burn before it is cooked.
Cut each breast into three and stuff into the centre of a Pita pocket with a few lettuce leaves. Add a good couple of spoonfuls of Devilled Baked Beans and a little chopped tomato on top.
