Categories: Poultry
Yield: 4 servings

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.

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