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
No comments:
Post a Comment