Pan-Fried Chicken and Ancho Chili Salsa With Pita and Yogurt
Spice Up Your Dinner Routine With This Great Recipe
Tired of the same old chicken recipes? Try this zesty new recipe for a fresh take on a dinner staple. The natural yogurt with warm pita bread seal the deal!
Season your chicken breast with sea salt & freshly ground black pepper, the zest of 1 lemon and the chopped rosemary. Cover with cling film and bash until the breasts are 1cm thick. Rub the chicken with olive oil then cook in a screaming hot frying pan, cooking for a few minutes on each side or until cooked through and golden.
For your salsa: In a food processor, mix all your ingredients together, blitz and serve with your chicken.
To serve, slice the chicken breasts in to strips and serve on the toasted pitas/ flat breads, with the salsa, some natural yoghurt and some picked mint leaves.
This recipe was styled by chef Karen Pickus for Good Morning America.
**Recipe courtesy of Jamie Oliver