| 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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