Provided by Woman's Day
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.
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.
While chicken cooks, mix Sauce ingredients in a bowl, coarsely chop bell pepper, tomatoes and cucumbers, and toast pitas.
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.
Calories 453 Fat 7g Saturated fat 1g Cholesterol 85mg
Sodium 740mg Carbohydrate 52g Fiber 5g
This recipe has been added to the following public cookbooks:
Chicken Dishes,
aol recipes,
delicious by denisse,
Don,
Joe's Cookbook
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| Rating | Submitted by | Comment Summary |
|---|---|---|
| ★ ★ ★ ★ ☆ | Bubba
05/14/09 10:54 AM | Great dish, but missing infoMade this last night and whole family enjoyed it. Nice light curry flavor ballanced by the yoghurt sauce. One side breast is enough for one person, so that answers the # of chix mystery. And I question the removal of the tenders? Flatten the brests out and they cook jes fine. |
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Campbell's
Here's an easy, reliable way to ensure a moist and flavorful turkey...simply baste the turkey with chicken stock during roasting. When the turkey is done, use a bit more stock to make a quick and tasty gravy.
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