Greek chicken sandwiches

6 Servings

Ingredients

Quantity Ingredient
½ cup Skim milk
½ cup Italian-seasoned breadcrumbs
1 pounds Skinned, boned chicken breast, cut into 1/4-inch wide strips
Vegetable cooking spray
1 tablespoon Vegetable oil
6 Romaine lettuce leaves
6 slices Unpeeled tomato, (1/4-inch-thick) each cut in half
6 slices Green bell pepper, (1/8-inch-thick) each cut in half
6 Pita bread rounds, (7-inch) uncut
¾ cup Commercial reduced-calorie Ranch dressing

Directions

Place milk in a large bowl; set aside. Place breadcrumbs in a large zip-top plastic bag. Add chicken to milk; stir well, and drain. Add chicken to plastic bag with breadcrumbs; seal bag, and shake to coat chicken with breadcrumbs.

Coat a large nonstick skillet with cooking spray; add 1 tablespoon oil, and place over medium-high heat until hot. Add chicken; saute 7 minutes or until done. Set aside.

Arrange 1 lettuce leaf, 2 pieces tomato, and 2 pieces bell pepper down the center of each pita bread round, and top each with 2 ounces chicken.

Drizzle 2 tablespoons dressing over each sandwich, and roll up. Yield: 6 servings.

Per serving: 491 Calories; 21g Fat (37% calories from fat); 25g Protein; 53g Carbohydrate; 41mg Cholesterol; 984mg Sodium Recipe by: Cooking Light, Oct 1993, page 120 Posted to MC-Recipe Digest V1 #411 by igor@... on Jan 28, 1997.

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