4 Holly Farms boneless chicken breasts
2 tbsp. butter
2 tbsp. dark brown sugar
1 sm. onion, minced
1 clove garlic, minced
1/4 c. ketchup
1 tbsp. Worcestershire
1 tbsp. white vinegar
1 1/2 tsp. chili powder, salt, and pepper
Dash of hot pepper sauce
4 lg. pita pockets, warmed
Lettuce leaves
8 slices tomato
1 green pepper, seeded and cut into 8 rings

Cut chicken into 1/2 inch cubes. Melt butter in large skillet, add chicken, and cook over high heat until lightly browned. Lower heat; add brown sugar, and stir until sugar is melted and chicken is coated. Add onion and garlic and cook until onion is transparent.

Combine ketchup, 1/4 cup water, Worcestershire, vinegar, and chili powder in small bowl. Stir to blend. Add to skillet and stir well. Season with salt, pepper, and hot pepper sauce. Simmer, stirring until sauce is very thick, about 5 minutes.

Split pita pockets in half crosswise and line each half with lettuce. Place 2 tomato slices and 2 pepper rings into each pocket. Spoon chicken mixture into pockets and serve. Serves 4.