Rosemary Chicken In Pita Bread

Ingredients

• 2 cups white wine
• 4 cloves garlic, whole
• 2 teaspoons rosemary
• Salt and pepper to taste
• 4 medium-size skinless and boneless chicken breasts
• 1 ripe avocado
• 1 cup plain yogurt
• 6 leaves fresh mint (or 2 teaspoons dry mint)
• Juice of 1/2 lemon
• 2 extra large pita bread (or four individually sized)
• 1 head of lettuce
• 1 large ripe tomato

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    660 calories; 30 grams fat; 8 grams saturated fat; 0 grams trans fat; 13 grams monounsaturated fat; 5 grams polyunsaturated fat; 31 grams carbohydrates; 7 grams dietary fiber; 5 grams sugars; 53 grams protein; 147 milligrams cholesterol; 425 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
  Powered by DiningAndCooking.com

4 servings

Preparation

1. In a pan pour wine and add garlic, rosemary, salt and pepper. Bring to a boil and simmer 5 minutes.
2. Add chicken and poach until cooked throughout but not dry. About 10 to 15 minutes. Let it cool in broth.
3. In a blender puree the sliced avocado, yogurt, mint, salt and pepper. Add lemon juice and mix with a spoon.
4. Remove chicken from broth and dice meat.
5. Cut open pita bread, add chicken, sliced tomatoes and lettuce. Pour sauce over mixture.

• For the tailgate picnic it is best to dice the chicken at home and place it in a covered plastic container with enough juice to keep it moist. Assemble sandwiches just before serving to avoid soggy bread.

30 minutes