New Recipe

Mediterranean Chicken Pita Pockets
1 package pocket pitas
2 t. white vinegar
Juice of one lemon
1 1/2 T. dried oregano
2 t. dried thyme
1/2 t. black pepper
1/4 c. water
1/2 c. olive oil1 t. rosemary
1 T. chicken base or bouillon
6-8 chicken breasts
3 tomatoes, diced into chunks
lettuce, shredded
1/2 large yellow onion (optional--I don't like raw onion)
1 c. feta cheese

Cucumber Cream Sauce:
1 cucumber, peeled and grated
2 small plain yogurts (or about 1 1/2 cups)
2 T. mayonnaise (don't use low fat or fat free, it doesn't taste as good)
Juice of one lemon (or more if you like it lemony)
1 1/2 T. dried dill
salt & pepper
1 t. garlic powder

For added flavor in your pita (if you are a saucy person like me), you can add Ken's Lite Ceasar dressing. The flavors go perfectly together.

Place chicken breasts, olive oil, rosemary, chicken base, lemon juice, thyme, oregano, vinegar, salt & pepper, and water in a crock pot. Cook on medium high heat for 4-6 hours, or until tender. When cooked, shred chicken into large chunks. For cucumber sauce add the above ingredients and chill. In the pita pocket put the chicken, cucumber sauce, tomatoes, feta, and lettuce. Serve with an extra squirt of lemon. Yum!