| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Grains |
Italian |
|
1 |
Servings |
INGREDIENTS
| 6 |
|
Chicken tenderloins |
| 2 |
tb |
White wine |
| 1 |
tb |
Teryaki sauce |
| 1/4 |
c |
Italian dressing |
| 1 |
tb |
Butter |
| 1 |
|
Piece pita bread |
| 10 |
oz |
Lettuce in bite-size pieces |
| 2 |
oz |
Shredded Cheddar cheese |
| 1 |
oz |
Sunflower seeds |
| 2 |
|
Tomato wedges |
| 3 |
oz |
Sweet-and-sour salad dressing |
INSTRUCTIONS
Place chicken, white wine, teryaki sauce and Italian dressing in a bowl;
mix well and chill 24 hours to marinate. Light charcoal or gas grill. When
the grill is almost ready, heat butter in a pan and fry chicken over high
heat until golden brown on each side. Remove and place on grill, along with
pita bread, buttered on both sides. Grill chicken for two minutes on each
side, and pita until golden and crispy. Place lettuce in serving bowl, cut
pita into quarters, and tuck the bread points between the bowl and the
lettuce. Place cheese in the center and top with chicken and sunflower
seeds. Arrange tomato wedges around the outside. Top with dressing. Makes 1
large serving. Source: Chris Hamad passed along this recipe for an old
Rockne's favorite. Visit our World Wide Web site at http://www.ohio.com to
check out restaurants previously featured in In Good Taste.
Posted to recipelu-digest by QueenBerta@aol.com on Feb 5, 1998
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