Recipe - Greek Chicken Sandwiches

One half cup Skim milk
One half cup Italianseasoned breadcrumbs
1 pound Skinned, boned chicken
breast, cut into 1/4inch
wide strips
Vegetable cooking spray
1 tablespoon Vegetable oil
6 Romaine lettuce leaves
6 sl Unpeeled tomato,
(1/4inchthick) each cut
in half
6 sl Green bell pepper,
(1/8inchthick) each cut
in half
6 Pita bread rounds, (7inch)
uncut
Three fourths cup Commercial reducedcalorie
Ranch dressing

Place milk in a large bowl; set aside. Place breadcrumbs in a large ziptop
plastic bag. Add chicken to milk; stir well, and drain. Add chicken to
plastic bag with breadcrumbs; seal bag, and shake to coat chicken with
breadcrumbs.

Coat a large nonstick skillet with cooking spray; add 1 tablespoon oil, and
place over mediumhigh heat until hot. Add chicken; saute 7 minutes or
until done. Set aside.

Arrange 1 lettuce leaf, 2 pieces tomato, and 2 pieces bell pepper down the
center of each pita bread round, and top each with 2 ounces chicken.
Drizzle 2 tablespoons dressing over each sandwich, and roll up. Yield: 6
servings.

Per serving: 491 Calories; 21g Fat (37% calories from fat); 25g Protein;
53g Carbohydrate; 41mg Cholesterol; 984mg Sodium

Recipe by: Cooking Light, Oct 1993, page 120

Posted to MCRecipe Digest V1 #411 by igor@digex.net on Jan 28, 1997.