Friday, July 11, 2008

Chicken Gyros With Yogurt Dill Sauce

In a quest for healthier living lies fresh herbs, thick yogurt, a squeeze of fresh lemon and positively voluptuous chicken breasts.

A perfectly light lunch or dinner choice.

Chicken Gyros With Yogurt Dill Sauce

1 cup plain nonfat yogurt

2 tablespoons plus 1 teaspoon chopped fresh dill
1 large garlic clove, minced

1 teaspoon plus 1 tablespoon fresh lemon juice

1 pound skinless boneless chicken breast halves, cut into 1/2-inch pieces

1 teaspoon dried oregano

2 tablespoons olive oil

2 medium onions, thinly sliced

4 pita bread rounds, heated

Stir yogurt, 2 tablespoons dill, garlic and 1 teaspoon lemon juice in small bowl to blend. Season with salt and pepper.

Place chicken in medium bowl. Sprinkle with oregano, 1 teaspoon dill and salt and pepper. Toss to coat.

Heat 1 tablespoon oil in heavy large skillet over medium-high heat. Add chicken; sauté until brown and cooked through, about 5 minutes. Transfer to plate.

Add 1 tablespoon oil to skillet. Add onions; sauté until beginning to brown, about 10 minutes. Return chicken and any juices to skillet. Add 1 tablespoon lemon juice. Stir until heated through, about 2 minutes.

Arrange pita rounds on plates. Top pita rounds with chicken mixture. Spoon some yogurt sauce over chicken. Serve, passing extra sauce separately.


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