Blackened Chicken Pitas - cooking recipe

Ingredients

Seasoning Mixture
3 tablespoons extra virgin olive oil
6 garlic cloves, minced
1 teaspoon paprika
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon ground cumin
1/8 teaspoon salt
To complete the recipe
1/2 cup plain yogurt
1/2 teaspoon sugar
4 boneless skinless chicken breast halves (about 4 ounces each)
2 (6 inch) pita bread, each sliced in half vertically (white or whole wheat)
8 leaves soft leaf lettuce (such as Bibb, Boston, green leaf, or red leaf)

Preparation

Stir together the seasoning mixture in a small bowl.
Pour the yogurt into a separate small bowl. Add 2 teaspoons of the seasoning mixture and the sugar; stir until the sugar is dissolved. Set aside.
Place the chicken breasts between 2 sheets of plastic wrap or place in a plastic bag; flatten them to a 1/2-inch uniform thickness. Spread the seasoning mixture on both sides of each chicken breast.
Heat a stovetop grill pan over high heat. Reduce the heat to medium-high and arrange the chicken on the grill; cook for about 4 minutes. Turn the chicken and cook for 4 more minutes, or until it is well browned (and somewhat blackened) and cooked through.
Transfer the chicken to a plate.
Spread about 1 tablespoon of the seasoned yogurt sauce on the top of each chicken breast. Slice the chicken breasts in half.
For each sandwich, open 2 pita bread pockets; line each with lettuce leaves. Slip in the chicken breast halves. Drizzle each sandwich with about 1 more tablespoon of the yogurt mixture.
Advance preparation:
The yogurt sauce may be made in several hours in advance; cover and refrigerate. The chicken breasts can be spread with the seasoning mixture, placed in a single layer on a plate, covered with plastic wrap, and refrigerated for several hours before cooking. If you prefer, the chicken can be cooked up to 1 day in advance and served chilled. Assemble the pita sandwiches just before serving.