CHICKEN POCKET SANDWICHES

Serves 4

You could use regular chicken breasts for this, but the roaster breast has a richer, more chickeny flavor. (“Chickeny” is a word, by the way. Frank uses it all the time, and he ought to know.)

1 roaster boneless breast

1/4 cup olive oil

2 tablespoons fresh lemon juice

2 tablespoons finely chopped onion

1 clove garlic, minced

1/2 teaspoon salt or to taste

1/2 teaspoon dried oregano

1/8 teaspoon Cayenne pepper

4 pita breads

Lettuce leaves

1 container (8-ounces) plain yogurt

3 tablespoons finely chopped green onion

Cut chicken into 1-inch chunks. In 3-quart microwave-safe utensil, combine olive oil, lemon juice, onion, garlic, salt, oregano, and Cayenne pepper; add chicken chunks and stir. Cover with wax paper; microwave at HIGH (100% power) 10 minutes or until chicken has turned white. Stir mixture 3 or 4 times during cooking. Let stand, covered, 5 minutes. Cut each pita bread into 2 pockets, line with lettuce and spoon in chicken. In small bowl, combine yogurt and green onion; serve over chicken.

Chicken Recipes – The Perdue Chicken Cookbook

Copyright (C) by Mitzi Perdue – Used with Permission

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