Chicken on pita bread

1 . Stage

For the sauce, peel the tomatoes and grate them. Chop the drum tomatoes finely. Heat oil in a frying pan, add tomatoes, stew for a while, then add the barrel tomatoes. Braise over low heat for 15 minutes.

2 . Stage

Pour in the cream, bring to a boil, remove from heat.

3 . Stage

Baste the chicken fillet to a thickness of 1.5-2 cm. Unroll a sheet of MAGGI seasoning on the second for a tender chicken breast fillet. Place on one half of the fillet.

4 . Stage

Cover the fillet with the other half of the sheet. Lightly press down. Fry on a dry frying pan for 5 minutes on each side.

5 . Stage

Cut the lavash into two pieces. Dry in a dry frying pan.

6 . Stage

The finished fillet is cut into strips, the cheese is sliced or just crushed with a fork.

7 . Stage

Place the sauce on the pita, top with slices of chicken, sprinkle with cheese.

8 . Stage

Serve with herbs. Bon appetit!