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Recipe by: kamano
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See below ingredients and instructions of the recipe
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
- 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.
English celebrity chef also known as The Naked Chef. BBC food television shows.
American television personality and top chef. The 79th most powerful celebrity in the world. Earnings: $15 million
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million
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