Recipe - Greek Chicken With Feta And Dill

4 Pita; (6inch) breads
5 teaspoon Olive oil; divided
4 Boneless; skinless chicken
breast halves, (1 One fourth to 1
One half lbs)
1 teaspoon Salt; divided
One half teaspoon Freshly ground pepper;
divided
One half cup Red onion; minced
1 teaspoon Zucchini; cut or sliced up
Three fourths cup Chicken broth
2 tablespoon Fresh dill; or One half tsp.
dried, chopped
One half cup Feta cheese; crumbled

1. Prepare grll or heat broiler and broiler pan. Brush pita breads with 1
teaspoon oil. Brush chicken breast halves with 2 teaspoons oil; sprinkle
with One half teaspoon salt and One fourth teaspoon pepper. Set both aside.

2. Heat remaining 2 teaspoons oil in large nonstick skillet over
mediumheat. Add onion and cook until browned, 4 to 5 minutes. Add garlic;
cook 30 seconds until fragrant. Increase heat to high; add zucchini and
cook 2 minutes. Add chicken broth, remaining One half teaspoon salt and 1/4
teaspoon pepper; bring to boil and cook, stirring occasionally, until
zucchini is tender and liquid is evaporated, 5 to 6 minutes. Add tomatoes
and dill; cook q minute to blend flavors.

3. Meanwhile, grill pita breads 1 minute per side; set aside. Grill chicken
breasts until cooked through, 6 to 7 minutes per side. Arrange chicken and
vegetables on serving plates; sprinkle vegetables with crumbled feta
cheese. Serve with pita bread.

Per serving: 109 Calories; 9g Fat (75% calories from fat); 4g Protein; 3g
Carbohydrate; 13mg Cholesterol; 985mg Sodium

NOTES : While the chicken grills, zucchini is quickly sauteed with onion,
tomatoes and plenty of chopped fresh dill. When everything's ready,
sprinkle with feta cheese and serve immediately.
Recipe by: LHJ

Posted to recipeludigest by GramWag@aol.com on Feb 4, 1998