Breakfast Pita with Ceylon Souchong Roast Chicken

Methods and Directions

• Prepare the chicken breast first.
• Dust the chicken breasts with the garlic salt and tea mixture and allow to stand for 10 minutes.
• Place into a steamer in a bowl or tray so the juices don’t get lost and steam for 12 minutes or till the breasts are cooked.
• Allow cooling covered in the juices.
• Heat a grill pan over medium-high heat or preheat a gas or charcoal grill. Brush each side of the pita breads with ½ teaspoon olive oil and grill for 2 to 3 minutes on each side, until crisp. Remove from the grill and cool slightly. In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Place the chicken directly into the pan and cook u 2 to 3 minutes. Combine the mascarpone cheese, lemon zest, ½ teaspoon salt, and ½ teaspoon pepper in a small bowl. In a medium bowl, whisk together 3 tablespoons olive oil, the lemon juice, 1 teaspoon salt, and ½ teaspoon pepper until smooth. Add the arugula and toss until coated. Spread each pita with 2 tablespoons of the mascarpone mixture. Divide the prosciutto on top. Divide the arugula and mound on top of the prosciutto.