Yield: 6 Servings
|½ cup||Skim milk|
|½ cup||Italian-seasoned breadcrumbs|
|1 pounds||Skinned, boned chicken breast, cut into 1/4-inch wide strips|
|\N \N||Vegetable cooking spray|
|1 tablespoon||Vegetable oil|
|6 \N||Romaine lettuce leaves|
|6 slices||Unpeeled tomato, (1/4-inch-thick) each cut in half|
|6 slices||Green bell pepper, (1/8-inch-thick) each cut in half|
|6 \N||Pita bread rounds, (7-inch) uncut|
|¾ cup||Commercial reduced-calorie Ranch dressing|
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.
Per serving: 491 Calories; 21g Fat (37% calories from fat); 25g Protein; 53g Carbohydrate; 41mg Cholesterol; 984mg Sodium Recipe by: Cooking Light, Oct 1993, page 120 Posted to MC-Recipe Digest V1 #411 by igor@... on Jan 28, 1997.