chicken with tonnato sauce in pita pockets
| Measure | Ingredient |
|---|---|
| Dorothy Cross TMPJ72B | |
| 3 | 8-inch pita breads |
| 1 can | (3-ounce) tuna -- packed in |
| Cut in half crosswise | |
| Water -- drained | |
| 6 larges | Lettuce leaves |
| ¼ cup | Reduced-calorie mayonnaise |
| Rinsed and dried | |
| 2 tablespoons | Nonfat yogurt |
| ¾ pounds | Cooked skinless chicken -- |
| Or | |
| 1½ tablespoon | Defatted reduced-sodium |
| Turkey -- thinly sliced | |
| Chicken stock | |
| 2 | Red bell peppers -- roasted |
| ½ tablespoon | Fresh lemon juice |
| And sliced -- or (2) 2.6-oz | |
| 1 teaspoon | Anchovy paste |
| Jars roasted red peppers | |
| 10 millilitres | Garlic -- minced |
| Drained -- rinsed and | |
| Sliced | |
| 1 pinch | Cayenne pepper |
In a food processor or blender, combine tuna, mayonnaise, yogurt, chicken stock, lemon juice, anchovy paste, garlic and cayenne; process until smooth. Taste and adjust seasonings.To assemble the sandwiches, line pita halves with lettuce and fill with chic 191 calories per serving: 5 grams fat, 226 mg sodium, 50 mg cholesterol.
COMMENTS: Inspired by the northern Italian dish vitello tonnato, or veal in tuna sauce, this sandwich features the unusual combination of chicken or turkey with creamy tuna sauceand roasted peppers. Source: Eating Well Magazine - July/August, 1992 Reformatted for Meal Master by: CYGNUS, HCPM52C & C.MINEAH
Recipe By :
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