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| RECIPE FOR PITA CHICKEN SANDWICHES |
Title: Pita Chicken Sandwiches
Category: Sandwiches Chicken -game
Serves: 4
Ingredients:
| 2.00 | tb | Olive oil | | 4.00 | | Chicken breast fillets | | | boneless, skinless | | | about 1 1/4 pounds | | 1.00 | | Medium onion, thinly sliced | | 1.00 | ts | Salt | | 0.50 | ts | Pepper | | 1.00 | tb | Wine vinegar | | 1.50 | ts | Chopped chives | | 0.50 | c | Non-fat plain yogurt | | 1.00 | | Small cucumber, shredded | | | about 1/2 cup | | 4.00 | | 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; 3 2.
6 grams protein; 1 1.
4 grams fat; 4 2.
2 grams carbohydrates; 74 milligrams cholesterol; 675 milligrams sodium.
Printed in the April 2, 1992, issue of the Los Angeles Daily News.
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