1 lb. boneless chicken breasts, sliced into thin strips
2 1/2 tbsp. olive oil
3 tbsp. cornmeal or polenta
1 tsp. Hungarian paprika
2 large garlic cloves, finely chopped
1 tsp. onion powder (dried minced onions are better if you can find them)
1/2 tsp. salt
1 tsp. fresh ground pepper
1 tsp. cumin

YOGURT SAUCE:

1/2 tsp. crushed fresh garlic
8 oz. non-fat dairy sour cream
8 oz. low-fat plain yogurt
1/2 cucumber, peeled and chopped
1 tbsp. fresh chopped mint leaves
salt and fresh ground pepper, to taste

OTHER INGREDIENTS:

4 large pitas
mixed salad greens/lettuce
1/4 cup chopped tomatoes
1 white onion, sliced

Chop all ingredients and set aside. Preparation probably takes 15 minutes, and cooking will take no more than 10.

Prepare yogurt sauce and refrigerate. Add yogurt, dairy sour cream, cucumbers, garlic, mint and salt and pepper to taste. Mix all ingredients in bowl and refrigerate. Go easy on the garlic, and make sure you use fresh mint.

Mix polenta, onion powder/minced onions, garlic, salt, pepper, paprika, and cumin in small bowl. Use small bag to shake/mix chicken strips in this mixture. Set aside.

Heat medium sized skillet to medium-high until very hot. Add 1 tablespoon of olive oil and half of the coated chicken. Cook 3 minutes, careful not to allow coating to burn, as the point of this is to use very little oil. Remove from heat and set first batch of chicken aside. Add another tablespoon of olive oil and remainder of chicken, and cook in the same manner.

As the last of the chicken is almost ready, slice pitas in half and broil 1-2 minutes. If chewy pitas are preferred, simply microwave sliced pitas for 20 seconds or so.

Fill pitas with chicken, yogurt sauce, mixed greens, tomatoes and plenty of onions. Serve with side salad of mixed greens and cucumbers.

Serves 4.

Submitted by: Angel