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Pollo alla Firènze
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Tangy Italian Chicken Sandwiches
Prep Time: 15 minutes
Yield: Makes 4 servings
Ingredients:
2
cups (8 ounces) chopped cooked boneless skinless chicken or turkey breast
1/3
cup drained bottled giardiniera
2
ounces reduced-fat provolone cheese slices, diced
1/4
cup chopped fresh parsley
3
tablespoons reduced-fat Italian salad dressing
1/4
teaspoon dried oregano
4
pita bread rounds (2 ounces each)
8
leaves romaine or red leaf lettuce
Preparation:
1.
Combine chicken, pickled vegetables, cheese, parsley, dressing and oregano in medium bowl; mix well.
2.
Cut pitas in half crosswise; gently open. Line each half with lettuce leaf. Divide chicken mixture evenly among pita pockets.
Nutritional Information:
| Serving Size: 2 sandwiches | |
| Fiber | 2 g |
| Carbohydrate | 35 g |
| Cholesterol | 58 mg |
| Saturated Fat | 2 g |
| Total Fat | 6 g |
| Calories from Fat | 17 % |
| Calories | 327 |
| Protein | 31 g |
| Sodium | 840 mg |
Dietary Exchange:
| Vegetable | 1 |
| Starch | 2 |
| Meat | 3 |
This recipe appears in:
Italian
