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    Deal GURU
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    Default Tandoori Chicken Breasts on Pitas

    1/4 cup all-purpose flour
    2 Tbsp curry powder
    1/4 tsp each salt and pepper
    4 skinless, boneless chicken breast halves (5 oz each), tender removed (see Note), visible fat trimmed
    1 Tbsp oil
    Yogurt SAUCE
    3/4 cup plain lowfat yogurt
    1 Tbsp finely chopped red onion
    1 tsp minced garlic
    1/4 tsp each ground cumin and salt
    1 yellow bell pepper
    2 each medium tomatoes and Kirby (pickling) cucumbers
    4 pitas
    Garnish: lime wedges and chopped cilantro

    PREPARATION
    1. Mix flour, curry powder, salt and pepper in a plastic food bag. Add chicken, close bag and shake to coat. Remove chicken; shake off excess flour.

    2. Meanwhile heat oil in a large nonstick skillet over medium-high heat. Add chicken and cook, turning once, 10 minutes or until golden and cooked through. Remove to a cutting board.

    3. While chicken cooks, mix Sauce ingredients in a bowl, coarsely chop bell pepper, tomatoes and cucumbers, and toast pitas.

    4. Cut chicken diagonally in 1/2-in.-wide strips. Place a pita on each plate. Top with pepper, tomato and cucumber, then chicken. Spoon on sauce; garnish with limes and cilantro.

    Note: So breasts cook evenly, place halves smooth side down and gently pull off the tenders. Save tenders for another use.

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