Sauce
1 medium cucumber, peeled, seeded and finely chopped
1/4 cup Greek Fat Free plain yogurt (from 32 oz. container)
1/4 cup sour cream
2 tablespoons chopped fresh parsley
2 teaspoons lemon juice
1/4 teaspoon ground cumin
Chicken
4 boneless skinless chicken breasts (about 1 1/4 lb)
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
2 teaspoons vegetable oil
2 tablespoons water
Fresh parsley, if desired
1. In medium bowl, mix all sauce ingredients. Cover; refrigerate until serving time.
2. Sprinkle both sides of chicken with salt and cinnamon. In 10-inch skillet, heat oil over medium-high heat. Cook chicken in oil 10 to 12 minutes, turning occasionally, until golden brown. Reduce heat to low; add water. Cover; cook 2 to 3 minutes longer or until juice of chicken is clear when center of thickest part is cut (165°F).
3. Serve chicken with yogurt sauce. Garnish with parsley.
**Serve this with pita bread, sliced tomatoes and onions for a fabulous Greek dinner quickie!
Or try this variation:
Beefy Greek Pita Folds
1 lb lean (at least 80%) ground beef
1 small onion, cut in half lengthwise, sliced
3 cloves garlic, finely chopped
1 teaspoon dried oregano leaves
1/2 teaspoon salt
1/4 cup sliced ripe olives
1/2 cup finely chopped peeled cucumber
1/2 cup chopped seeded tomato
1 cup Greek Style Fat Free plain yogurt
1 teaspoon dried dill weed
4 soft Greek-style pita breads (6 or 7-inch), heated
1. In 10-inch skillet, cook ground beef, onion, garlic, oregano and 1/4 teaspoon of the salt over medium-high heat 5 to 7 minutes, stirring frequently, until beef is thoroughly cooked. Drain. Stir in olives.
2. Meanwhile, in medium bowl, stir together cucumber, tomato, yogurt, dill and remaining 1/4 teaspoon salt.
3. On each of 4 individual serving plates, Spoon 1/4 of beef mixture on half of each pita. Top each with yogurt mixture; fold other half of pita over filling. Serve with remaining yogurt mixture.
