| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Greek | Chicken, Greek, Lhj, Main dish | 4 | Servings |
INGREDIENTS
| 4 | Pita, 6-inch breads | |
| 5 | t | Olive oil, divided |
| 4 | Boneless, skinless chicken | |
| breast halves 1 1/4 to | ||
| 1/2 lbs | ||
| 1 | t | Salt, divided |
| 1/2 | t | Freshly ground pepper |
| divided | ||
| 1/2 | c | Red onion, diced |
| 1 | t | Zucchini, sliced |
| 3/4 | c | Chicken broth |
| 2 | T | Fresh dill, or 1/2 tsp. |
| dried chopped | ||
| 1/2 | c | Feta cheese, crumbled |
INSTRUCTIONS
1 Prepare grll or heat broiler and broiler pan. Brush pita breads with 1 teaspoon oil. Brush chicken breast halves with 2 teaspoons oil; sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Set both aside. Heat remaining 2 teaspoons oil in large nonstick skillet over medium-heat. Add onion and cook until browned, 4 to 5 minutes. Add garlic; cook 30 seconds until fragrant. Increase heat to high; add zucchini and cook 2 minutes. Add chicken broth, remaining 1/2 teaspoon salt and 1/4 teaspoon pepper; bring to boil and cook, stirring occasionally, until zucchini is tender and liquid is evaporated, 5 to 6 minutes. Add tomatoes and dill; cook q minute to blend flavors. Meanwhile, grill pita breads 1 minute per side; set aside. Grill chicken breasts until cooked through, 6 to 7 minutes per side. Arrange chicken and vegetables on serving plates; sprinkle vegetables with crumbled feta cheese. Serve with pita bread. Per serving: 109 Calories; 9g Fat (75% calories from fat); 4g Protein; 3g Carbohydrate; 13mg Cholesterol; 985mg Sodium NOTES : While the chicken grills, zucchini is quickly sauteed with onion, tomatoes and plenty of chopped fresh dill. When everything's ready, sprinkle with feta cheese and serve immediately. Recipe by: LHJ Posted to recipelu-digest by GramWag@aol.com on Feb 4, 1998
A Message from our Provider:
“Pro-Choice: Everyone should choose Eternal Life!”