Ingredients

• 4 boneless skinless chicken breast halves
• 1/2 cup chicken broth
• 1/2 cup white wine (I used a Riesling)
• water
• 1 (15 1/2 ounce) can chickpeas, drained (garbanzo beans)
• 4 teaspoons lime juice (approximately the juice of 1 small lime)
• 2 teaspoons olive oil
• 1 teaspoon soy sauce (I use low sodium)
• 2 teaspoons honey
• 6 drops Tabasco sauce (optional)
• 1 teaspoon garlic, minced
• 1/2 teaspoon dried oregano
• 1/4 teaspoon salt
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• 4 tablespoons parmesan cheese, shredded (not grated)
• 1 (8 ounce) can tomato sauce
• 6 pita pockets (I used homemade)
• fresh lettuce leaf

Instructions

1. Preheat oven to 350°.

2. Lay chicken breasts in a single layer in a baking dish big enough to not have to overlap them. Pour in the broth, wine and then enough water to cover the chicken. Bake uncovered for 20 minutes or more, until juices run clear and no pink remains in the middle.

3. While chicken is cooking, mash garbanzo beans In a medium bowl with a fork and then stir in the next 11 ingredients. Mix well.

4. When chicken is cooked, shred it with two forks into bite-sized pieces and stir into bean mixture.

5. Start adding tomato sauce in 1-2 ounce increments, mixing well until you have a consistency that holds everything together and is not soupy. You may not need all of the tomato sauce, depending on the size of chicken breasts you are using.

6. Warm the pita bread per package directions or if they're homemade they're still warm from the oven, and then slice each pita pocket either in half or just across the top, about an inch down, and gently open them up. Stuff with the chicken and chickpea filling.

7. Serve immediately or bake them on a cookie sheet for about 3-4 minutes at 350 degrees or microwave them for about 20-30 seconds. The filling is also great cold and the sandwich can be packed as a brown bag lunch. Adding some fresh lettuce leaves to the pocket after heating will provide a nice crunch.