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Greek Chicken Sandwiches

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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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