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2 tablespoon Olive Oil
4 Chicken Breasts, Boned & Skinned
1 medium Onion, Sliced (thinly)
1 tablespoon Wine Vinegar
1½ teaspoon Chives, Chopped
½ cup Yogurt
½ cup Cucumber, Shredded
4 slice Bread, Pita
In non-stick skillet, heat olive oil and cook chicken 6 minutes. Turn chicken, add onion and cook 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 tb 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.
4 Chicken Breasts, Boned & Skinned
1 medium Onion, Sliced (thinly)
1 tablespoon Wine Vinegar
1½ teaspoon Chives, Chopped
½ cup Yogurt
½ cup Cucumber, Shredded
4 slice Bread, Pita
In non-stick skillet, heat olive oil and cook chicken 6 minutes. Turn chicken, add onion and cook 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 tb 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.
