| 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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