This is actually a Paula Deen recipe and it's my fav chicken pita pocket recipe - i double the batch and make chicken salad with the leftover chicken.
Marinade for Chicken
3 boneless, skinless chicken breasts (about 1 1/2 pounds)3 tablespoons fresh lemon juice,
3 tablespoons soy sauce
1 clove garlic, minced
1 teaspoons dried oregano,
Rinse the chicken breast and pat dry. Combine 3 tablespoons lemon juice, soy sauce, garlic and 1 teaspoon of the oregano in a glass dish. Add the chicken, turn to coat, and cover with plastic wrap. Allow the chicken breast to marinate for 30 minutes at room temperature or overnight in the refrigerator.
I grill the chicken slice it up and serve in a pita pocket with grilled onion and shredded lettuce topped with tzaziki - A MUST!! So cool and delicious. If I have time I make my own - but my grocery store carries a decent pre-made one.
Also optional - but highly recommended is another saucey-condiment:
2 small tomatoes, finely chopped
1 cup crumbled feta cheese (1/4 pound)
1/4 cup olive oil
2 teaspoons lemon juice
1 teaspoon oregano
Combine the tomatoes and feta cheese in a small glass dish. Add 2 teaspoons lemon juice, the olive oil, and 1 teaspoon oregano, and stir to combine. Allow to sit at room temperature for 30 minutes.
Her online recipe adds kalamata olives, alphalfa sprouts and bacon - I like my simplified version. http://www.foodnetwork.com/recipes/p...ipe/index.html