February 27, recipe, TANDOORI CHICKEN BREASTS ON PITAS

February 27, recipe
TANDOORI CHICKEN BREASTS ON PITAS, 15 minutes

Ingredients
1/4 cup all purpose flour
2 Tbsp curry powder
1/2 tsp each salt and pepper
4 boneless, skinless chicken breasts (5 oz each), visible fat trimmed
1 Tbsp oil

YOGHURT SAUCE
1 Tbsp finely chopped red onion
1 tsp minced garlic
1/4 tsp each ground cumin and salt
1 yellow bell pepper
2 each medium tomatoes and kirby (pickling) cucumbers
4 pitas
garnish lime wedges and chopped cilantro

Directions
Mix flour, curry powder, salt and pepper in a plastic food bag. Add chicken, close bag and shake to coat. Remove chicken; shake off excess flour.

Heat oil in a large nonstick skillet over medium-high heat. Add chicken and cook, turning once, 10 minutes or until golden and cooked through. Remove to a cutting board.

While chicken cooks, mix SAUCE ingredients in a bowl, coarsely chop bell pepper, tomatoes and cucumbers, and toas pitas.

Cut chicken diagonally in 1/2 inch wide strips. Place a pita on each plate. Top with pepper, tomato and cucumber, then chicken. Spoon on sauce, garnish with limes and cilantro.

453 calories, 5 grams fiber

Asian lettuce cup

Recipe
Carrots shredded, 1 cup
Water chestnuts, sliced and halved 6 ounces
Scallions, 6 chopped
Rotisserie chicken, one shredded

mix together:
1/4 cup yoghurt
1/4 cup sesame salad dressing

Boston bibb lettuce, one head

Then toss all ingredients together and spoon into lettuce leaves

Season with Red pepper flakes, to taste.

This was a wonderful recipe, mild yet flavorful, delightful little

something to share at work. I jumped ahead in my cook book

looking for something that was more of an appetizer than a whole

dish. This was light, everyone seemed to enjoy it.

I loved it and it was so simple I would do it again.  Total calories about 230 for two leaves!!!!!