Pita chicken sandwiches
Yield: 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
Instructions:
- 8-inch size 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.
