Serves 4-6 people
1 lbs. Boneless skinless chicken breast thawed
1 tsp salt
1 tsp pepper
1 tsp basil
1 tsp oregano
1 tb sp minced garlic
1/2 diced medium onion
1/2 diced tomato
shredded lettuce
1 packet flatbread
(sauce)
1cup sour cream
1/2 cup ranch salad dressing
2 tsp lemon juice
1 tsp dill seasoning
pinch of salt
1/8 finely diced cucumber (optional)
Trim (or cutoff) any excess fat and cartilage of the thawed chicken. Place the chicken on the cutting board and cover with plastic wrap. Take a meat tenderizer and pound the meaty part of the chicken breast (try to keep chicken in one piece). Take skillet and heat it on a medium - medium high flame. Take olive oil and place about 2 table spoons around skillet and let that heat up. Season both sides of chicken with salt, pepper, basil, oregano, and garlic. Then place chicken in skillet (if you hear high sizzling the heat is up too high remove from heat and turn down flame a little) and cook on the one side until you see the meat turn white around the edge (approximately 5 minutes) then flip. Make sure you don't press down on the chicken. While chicken is cooking make sauce. After 3 minutes on other side make a slit in the meaty part of the chicken to see if it's done. The chicken should be white with clear juices, if it's not cook longer. The chicken should have a brownish glaze on both sides and then slice. Place tomato, onion, and lettuce on one slice of flatbread and lay chicken on last. Then top with 1-2 tb sp of sauce.
The sauce
In a mixing bowl place sour cream, ranch dressing, lemon juice, dill seasoning, salt, and cucumbers, and mix.