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Thread: Chicken Gyros

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    Deal GURU rtebalt's Avatar
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    Aug 2008
    outside Philadelphia, PA
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    Default Chicken Gyros

    Makes: 4 servings, 2 filled pita halves each

    3/4 cup chopped seeded peeled cucumbers
    1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
    1 Tbsp. chopped fresh dill
    1 Tbsp. lemon juice
    1 clove garlic, minced
    1 lb. boneless skinless chicken breasts, cut into thin strips
    1/4 cup KRAFT Greek Vinaigrette Dressing, divided
    1 medium onion, chopped
    4 pita breads, cut in half

    COMBINE cucumbers, sour cream, dill, lemon juice and garlic; cover. Refrigerate until ready to serve.

    COOK and stir chicken in 2 Tbsp. of the dressing in large nonstick skillet on medium-high heat 6 to 8 min. or until chicken is lightly browned and cooked through. Remove from skillet; set aside. Add onions and remaining 2 Tbsp. dressing to skillet; cook 5 min. or until tender, stirring occasionally. Return chicken to skillet; cook until heated through, stirring occasionally.

    SPOON chicken mixture evenly into pita bread halves. Serve topped with the cucumber mixture.

    Special Extra: Serve gyros sprinkled with chopped tomatoes and ATHENOS Traditional Crumbled Feta Cheese.

    Variation: Substitute 4 pocketless pita breads or flatbreads for the regular pita breads. Spoon chicken mixture evenly onto pita breads; top with the cucumber mixture. Fold bread around filling to serve. Makes 4 servings, 1 filled pita bread each.

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