Katie's Diary

Chicken & Herb Wholemeal Pitta

6th January 2014

It is a brand new year and after all the festive treats of the holiday season it is time to get back into a healthy lifestyle and start working on achieving our resolutions; but never fear, healthy doesn't have to be unappetising. This simple recipe for chicken pittas is a tasty way to begin 2014!



125g granary breadcrumbs

2tsp paprika

1tsp dried mixed herbs

400g chicken breast, cut into strips (skinless)

1 medium egg, beaten

8 wholemeal pitta breads, toasted

211g fresh tomato salsa

Salad to serve



Preheat the oven to 200°C, gas mark 6.

Mix together the breadcrumbs, paprika, herbs and seasoning.

Dip the chicken first in the egg and then coat in the breadcrumb mixture.

Place on a large greased baking tray. Then bake for 10-15 minutes or until cooked throughout. To make sure your chicken is completely cooked use a knife to pierce a thicker piece of the meat, if the juices are clear it is completely cooked.

Serve in toasted pitta bread with tomato salsa and salad.



For a spicy option why not replace the paprika with mild chilli powder. To mix it up switch the chicken for white fish such as cod or haddock.


Chicken & Herb Wholemeal Pitta

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