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Preparation Time : 15
Cook Time : 20
Total Time : 35
250g baby roma tomatoes, halved
1 tablespoon olive oil
4 wholemeal pita pockets
1 teaspoon fennel seeds
1 teaspoon cumin seeds
4 small (about 150g each) chicken breast fillets
2 baby fennel, finely shaved
100g baby rocket leaves
1/2 cup mint leaves
1/2 cup (125ml) Paul Newman's Own Light Creamy Caesar dressing
Preheat oven to 200C. Line a baking tray with non-stick baking paper. Place the tomatoes on the lined tray. Drizzle with half the oil and season with salt and pepper. Bake for 15-20 minutes or until tomatoes begin to collapse.
Heat a char-grill pan on high. Lightly brush pita pockets with remaining oil. Cook on char-grill for 1-2 minutes each side or until lightly grilled.
Place the fennel seeds and cumin in a mortar and gently pound with a pestle until lightly crushed. Sprinkle evenly over the chicken breasts. Season with salt and pepper. Cook on char-grill for 4 minutes each side or until golden brown and cooked through. Transfer to a plate. Cover with foil and set aside for 5 minutes to rest. Thickly slice chicken.
Place pita breads on serving plates. Drizzle a little dressing over each pita bread. Combine the fennel, rocket and mint in a large bowl and arrange over pita breads. Top with chicken and tomatoes. Drizzle with remaining dressing. Serve immediately.
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