Name: Chicken Teriyaki Pita Pockets
Ingredients: 6 skinless boneless chicken breast halves, about 1 1/2 pounds; 1 cup teriyaki marinade; 1 tablespoon margarine or butter; 1 medium onion, thinly sliced; 1 cup reduced calorie mayonnaise; 1/4 cup finely chopped green onions; 6 pita rounds; 1 small head lettuce; 2 medium tomatoes, sliced

Chicken Teriyaki Pita Pockets

Ingredients

6 skinless boneless chicken breast halves, about 1 1/2 pounds
1 cup teriyaki marinade
1 tablespoon margarine or butter
1 medium onion, thinly sliced
1 cup reduced calorie mayonnaise
1/4 cup finely chopped green onions
6 pita rounds
1 small head lettuce
2 medium tomatoes, sliced

Instructions

Place the chicken breasts and marinade in a resealable plastic bag. Seal the ba g and marinate 2 hours. Drain and discard the marinade. Prepare the outdoor grill or broiler. Grill or broil the chicken breasts for 7 minutes on each side. Thinly slice and set aside. In a small skillet, over medium heat, melt the margarine. Saute the onion until tender and set aside. In a small bowl, combine the mayonnaise and green onions. Cut the top off the pita rounds and open to form a pocket. Spread the inside of each pocket with the mayonnaise mixture. Place 1 lettuce leaf, 1 tomato slice, some onion, and several chicken slices in each pocket. Serve.