Greek Chicken Sandwiches

Recipe Ingredients

1/2 cup	118ml	Skim milk
1/2 cup	73g / 2.6oz	Seasoned-seasoned breadcrumbs
1 lb	454g / 16oz	Skinned - boned chicken breast
		Cut into 1/4-inch wide strips
		Vegetable cooking spray
1 tablespoon	15ml	Vegetable oil
6		Romaine lettuce leaves
6		Unpeeled tomato - (1/4-inch-thick)
		Cut in half
6		Green bell pepper - (1/8-inch-thick)
		Cut in half
6		Pita bread rounds - (7-inch) uncut
3/4 cup	177ml	Commercial reduced-calorie ranch dressing

Recipe Instructions

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.

Source:
Cooking Light, Oct 1993, page 120

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