Title: Chicken with Tonnato Sauce in Pita Pockets
Categories: Main dish, Sandwiches, Ethnic, Breads, Muffins & r
Yield: 6 Servings

Dorothy Cross TMPJ72B
3 8-inch pita breads
1 cn (3-ounce) tuna -- packed in
Cut in half crosswise
Water -- drained
6 lg Lettuce leaves
1/4 c Reduced-calorie mayonnaise
Rinsed and dried
2 tb Nonfat yogurt
3/4 lb Cooked skinless chicken --
Or
1 1/2 tb Defatted reduced-sodium
Turkey -- thinly sliced
Chicken stock
2 Red bell peppers -- roasted
1/2 tb Fresh lemon juice
And sliced -- or (2) 2.6-oz
1 ts Anchovy paste
Jars roasted red peppers
10 ml Garlic -- minced
Drained -- rinsed and
Sliced
1 pn Cayenne pepper

In a food processor or blender, combine tuna, mayonnaise, yogurt, chicken
stock, lemon juice, anchovy paste, garlic and cayenne; process until
smooth. Taste and adjust seasonings. To assemble the sandwiches, line pita
halves with lettuce and fill with chicken or turkey, red pepper and a
dollop of the tuna mixture. Serves 6.

191 calories per serving: 5 grams fat, 226 mg sodium, 50 mg cholesterol.

COMMENTS: Inspired by the northern Italian dish vitello tonnato, or veal in
tuna sauce, this sandwich features the unusual combination of chicken or
turkey with creamy tuna sauce and roasted peppers. Source: Eating Well
Magazine - July/August, 1992 Reformatted for Meal Master by: CYGNUS,
HCPM52C & C.MINEAH

Recipe By :

From: Date: 05/28

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip