Ainsley Harriott's - Cajun chicken pitta

Method

1. Preheat a griddle pan. Place the Cajun seasoning on a plate and season generously, then use to coat the chicken breasts. Lightly brush the griddle pan with a little oil and add the chicken skin-side down. Cook for 5 minutes until the skin is crisp and golden, then turn over and cook for another 3-4 minutes until cooked through but still juicy. Transfer to a plate and set aside for a couple of minutes to rest.

2. Meanwhile, quickly toast the pitta breads on the griddle pan, then using a sharp knife split open. Spoon dollops of soured cream or yoghurt into each pitta bread and stack the salad leaves and semi sun-dried tomatoes on top. Carve the chicken into slices and scatter on top, then push down lightly to help prevent the filling falling out. Cut in half on the diagonal and arrange on plates to serve.