| 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
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