Recipe - Persillade

CHICKEN
One half small Onion
2 tablespoon Fresh lemon juice
1 teaspoon Paprika
2 teaspoon Dried oregano
1 teaspoon Garlic, finely minced
One fourth cup Olive oil
Salt and freshly ground
black pepper, to taste
2 Whole skinless boneless
chicken breasts

LEMON DILL MAYONNAISE
1 teaspoon Lemon zest, grated
1 tablespoon Fresh lemon juice
2 tablespoon Fresh dill, chopped
One half cup Mayonnaise, (can be light)
One half cup Plain yogurt, (can be
lowfat)
Salt and freshly ground
black pepper, to taste

SANDWICH
1/3 cup Toasted walnuts, coarsely
chopped
4 Pita bread rounds, or 8 mini
pitas
8 sl Feta cheese, * see note
16 lg Mint leaves
16 lg Basil leaves
16 Sprigs watercress, stems
removed

*about 3inch squares, 1/8inch thick

1. To prepare the chicken: Grind the onion, lemon juice, paprika, oregano
and garlic in a food processor or blender. Remove the mixture to a
nonaluminum bowl or container. Stir in the olive oil and season to taste
with salt and pepper. Toss the chicken in this mixture, cover and
refrigerate overnight.

2. Preheat the broiler. Broil the chicken about 4 to 5 minutes on each
side, or until cooked through. You may also cook the chicken on top of the
stove. Use a nonstick skillet set over medium heat.) When cool enough to
handle, cut into 1/2inch dice.

3. To prepare the mayonnaise: Stir the lemon zest, juice and dill into the
mayonnaise and yogurt; season with salt and pepper. Refrigerate until ready
to use.

4. To assemble: Fold the chicken and walnuts into the mayonnaise. Adjust
the seasonings if necessary. Cut the pita bread in half and open the
pockets. Place the feta, mint, basil and watercress in the pita, then spoon
in the chickensalad mixture.

From "Kitchen Conversations" by Joyce Goldstein. MC formatted 3/27/97 by
MsRooby@sprintmail.com

Recipe by: Seattle Tines 3/19/97 Posted to MCRecipe Digest V1 #544 by
Rooby MsRooby@sprintmail.com on Mar 27, 1997