4 whole chicken breasts
6 peppers, green, red & yellow
1 can sliced olives
1/2 c. chopped Italian parsley
1/2 c. chopped coriander
1 tsp. dried basil
1 c. pine nuts or walnuts
1 c. sliced onion, sauteed

PEPPER MARINADE:

Juice of 1/2 lime
3-4 cloves minced garlic
1/4 c. olive oil
Salt & pepper

CHICKEN MARINADE:

1/2 c. olive oil
1 tbsp. Worcestershire
2-3 cloves garlic, minced
1 lime, juiced
2-3 tbsp. Tabasco

1. In large saucepan boil chicken with a sliced onion, celery leaves, etc.

2. Roast, peel, place and put peppers in pepper marinade mixture.

3. Skin and shred cooked chicken. Mix chicken marinade and bring to a boil. Mix chicken in with marinade.

4. Add everything else but nuts.

5. Put nuts in at last minute.

6. Refrigerate. Serve in Pita pockets.