| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Poultry | 4 | Servings | |
INGREDIENTS
| 2 | tb | Olive oil |
| 4 | Chicken breast fillets boneless, skinless about 1 1/4 pounds | |
| 1 | Medium onion, thinly sliced | |
| 1 | ts | Salt |
| 1/2 | ts | Pepper |
| 1 | tb | Wine vinegar |
| 1 1/2 | ts | Chopped chives |
| 1/2 | c | Non-fat plain yogurt |
| 1 | Small cucumber, shredded about 1/2 cup | |
| 4 | Slices pita bread 8-inch size |
INSTRUCTIONS
In non-stick skillet, heat olive oil over medium heat about 2 minutes. Add chicken and cook about 6 minutes. Turn chicken, add onion and cook about 6 minutes more or until onion is clear and chicken is tender. Remove from heat. Cut chicken into thin slices across grain of breast; place in bowl. Add sauteed onion; sprinkle with salt and pepper, mixing carefully. Add vinegar and chives; mix well. In small bowl, mix together yogurt and cucumber. On each piece of pita bread, spread 2 tablespoons yogurt-cucumber sauce. Then place 1/4 of chicken mixture on each pita bread; fold in half, wrap in plastic wrap and chill in refrigerator at least 2 hours. Repeat for remaining sandwiches. Makes 4 servings (2 wedges each). NOTE: For a picnic, place sandwiches in an ice chest or insulated container until serving time. Cut each sandwich in half to serve. Nutritional Information per Serving: 422 calories; 32.6 grams protein; 11.4 grams fat; 42.2 grams carbohydrates; 74 milligrams cholesterol; 675 milligrams sodium. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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