2. Cut the chicken into 2-inch chunks and place in a small saucepan. Cover with water and cook over medium heat for 15 minutes, or until the chicken is cooked through. (Cut into one of the pieces to make sure there is no pink inside.) Remove from the heat and drain off the water.
3. Place the pita bread on a baking sheet and spread some of the barbecue sauce on each piece. Break the chicken into small pieces and arrange around the pita bread. Sprinkle with the cilantro and top with the cheese. Bake for 10 minutes, or until the cheese is melted. Remove from the oven and serve immediately.
Andrea Reusing is the creator of the restaurant Lantern in Chapel Hill, N.C., and author of the book Cooking in the Moment: A Year of Seasonal Recipes. In this installment of The Key 3, she shares with Lynne Rossetto Kasper the techniques behind three of her favorite recipes: Turnip Soup, Overnight Braised Short Ribs and Tomato Salad.