Recipe - Pita Chicken Sandwiches

2 tablespoon Olive oil
4 Chicken breast fillets
boneless, skinless
about 1 One fourth pounds
1 Medium onion, thinly cut or sliced up
1 teaspoon Salt
One half teaspoon Pepper
1 tablespoon Wine vinegar
1 One half teaspoon Chopped chives
One half cup Nonfat plain yogurt
1 Small cucumber, shredded
about One half cup
4 Slices pita bread
8inch size

In nonstick 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 yogurtcucumber sauce. Then place One fourth 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini