6 chicken breasts, about 4 ounces each
6 ounces crumbled feta cheese
6 Greek-style pita breads, 7 inches
1½ cups iceberg lettuce, shredded
2 tomatoes, sliced ¼ inch
Greek-Style Lemon Marinade 4 ounces or ¼ pound whole eggplant
2 teaspoons sesame seeds
½ teaspoon minced garlic
2½ teaspoons lemon juice
Pinch of salt
Pinch of black pepper
2½ teaspoons parsley, chopped fine
Baba Ghanoush ¼ cup olive oil
1½ teaspoons lemon rind zest
½ cup lemon juice
1½ teaspoons minced garlic
1½ teaspoons fresh oregano, chopped
½ teaspoon salt
½ teaspoon black pepper
Greek-Style Lemon Marinade: Combine olive oil, lemon rind, lemon juice, garlic, oregano, salt and pepper. Whisk until well blended. Keep refrigerated until ready to use. Place chicken breasts in marinade. Toss to coat chicken evenly. Keep refrigerated for 4 hours to marinade. Drain and discard any excess sauce before cooking. Preheat grill to medium high heat. Place marinated chicken breast on grill. Cook on both sides until golden brown for 8 to 10 minutes. Place 1 ounce crumbled feta cheese on top of each chicken breast. Allow cheese to melt.
Baba Ghanoush: Slice eggplant in half lengthwise. Place cut side down on lightly oiled sheet pan. Roast in a 425˚F oven for 45 minutes to 1 hour or until the skin is charred and the interior is fully cooked. Let eggplant sit until cool enough to handle. Scrape the eggplant pulp into a food processor. Add sesame seeds, garlic, lemon juice, pinch of salt and pinch of pepper. Blend well. If mixture is too thick, add 2 tablespoons water at a time and continue blending. When the mixture is smooth, add parsley and pulse to incorporate. The consistency should be lightly spreadable, but not too loose. Keep refrigerated until ready to use.
Sandwich Build: Heat pita bread on flat-top grill until warm. Remove. On bottom third of pita, spread 1 tablespoon Baba Ghanoush. Place grilled chicken breast on top of Baba Ghanoush. Place ¼ cup shredded lettuce on top of chicken. Top lettuce with 2 slices tomato. Fold pita over chicken and serve.