CATEGORY |
CUISINE |
TAG |
YIELD |
Dairy, Meats, Vegetables |
Greek |
Sandwiches |
6 |
Servings |
INGREDIENTS
1/2 |
c |
Skim milk |
1/2 |
c |
Italian-seasoned breadcrumbs |
1 |
lb |
Skinned, boned chicken breast, cut into 1/4-inch wide strips |
|
|
Vegetable cooking spray |
1 |
tb |
Vegetable oil |
6 |
|
Romaine lettuce leaves |
6 |
sl |
Unpeeled tomato, (1/4-inch-thick) each cut in half |
6 |
sl |
Green bell pepper, (1/8-inch-thick) each cut in half |
6 |
|
Pita bread rounds, (7-inch) uncut |
3/4 |
c |
Commercial reduced-calorie Ranch dressing |
INSTRUCTIONS
Place milk in a large bowl; set aside. Place breadcrumbs in a large zip-top
plastic bag. Add chicken to milk; stir well, and drain. Add chicken to
plastic bag with breadcrumbs; seal bag, and shake to coat chicken with
breadcrumbs.
Coat a large nonstick skillet with cooking spray; add 1 tablespoon oil, and
place over medium-high heat until hot. Add chicken; saute 7 minutes or
until done. Set aside.
Arrange 1 lettuce leaf, 2 pieces tomato, and 2 pieces bell pepper down the
center of each pita bread round, and top each with 2 ounces chicken.
Drizzle 2 tablespoons dressing over each sandwich, and roll up. Yield: 6
servings.
Per serving: 491 Calories; 21g Fat (37% calories from fat); 25g Protein;
53g Carbohydrate; 41mg Cholesterol; 984mg Sodium
Recipe by: Cooking Light, Oct 1993, page 120
Posted to MC-Recipe Digest V1 #411 by igor@digex.net on Jan 28, 1997.
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