Indian

Breaded Tandoori Chicken with Feta Pita Crisps is for Dinner.

Breaded Tandoori Chicken with Feta Pita Crisps takes 10 minutes to prepare.

Breaded Tandoori Chicken with Feta Pita Crisps takes 35 minutes to cook.

Breaded Tandoori Chicken with Feta Pita Crisps makes 4 servings.

The ingredients for Breaded Tandoori Chicken with Feta Pita Crisps are:

3 whole wheat pitas
4 oz low fat feta cheese
1 1/2 tsp curry powder, divided
2 egg whites
1/2 lb fresh green beans trimmed
2 large carrots, cut into 1 inch long matchsticks
3 tsp extra virgin olive oil
1/2 tsp ground ginger
1 small yellow onion diced
4 cloves garlic, minced
4 ox nonfat plain greek style yogurt
1 1lb boneless skinless untrimmed chicken breast
1/4 cup fresh minced cilantro for garnish (optional)

Here is how you make Breaded Tandoori Chicken with Feta Pita Crisps:

1) Preheat oven to 350 degrees. Use a pairing knife to cut along the edges of 2 pitas, separating each into t2 circular halves. Lay 4 pita halves on 2 baking sheets and crumble 1 oz feta cheese onto each. Bake for 15 minutes or until edges are golden brown. Remove from oven and set aside. 2) Rip remaining pita into bite-sized pieces and place into the bowl of a food processor. Process for about 1 minute or until pita pieces have become medium-find bread crumbs. In a flat bottomed soup bowl or mixing bowl, combine 1/2 cup bread crumbs with 1/2 tsp curry powder. Mix well and set aside. Place egg whites in another flat-bottomed bowl or mixing bowl and set aside. 3) Fill a medium pot halfway with water and bring to a boil on high heat. Add beans and carrots, reduce heat to medium-high and simmer for 5 minutes; drain. Stir in 2 tsp oil and ginger. Set aside. 4) Prepare tandoori sauce: Heat 1 tsp oil in a large nonstick pan on medium for 1 minute. Add onion and cook for 3 minutes. Stir in garlic and remaining 1 tsp curry powder and cook for 2 more minutes, stirring often. Remove from heat, stir in yogurt and set aside.5) Trim visible fat from chicken; discard fat. Butterfly chicken; place breast on a cutting board and press down firmly with 1 hand. Holding a sharp chef's knife parallel to the cutting board and positioned along 1 of the longer sides, carefully cut breast in half, each piece about 1/2 inch thick. (If breast is very thick, butterfly it twice.) Then cut each half into 2 4-oz wings (for a total of 4 f oz portions)6) Dip "wings' in egg whites, then press both sides firmly into bread crumb mixture.7) Remove tandoori sauce from pan and heat remaining 1 tsp oil in same pan for 1 minute. Add chicken, working in batches if necessary, and cook for 3 minutes. Carefully turn "wings" over with heat proof tongs and cook for 2 minutes. If flesh is not opaque and cooked through, cook for 2 more minutes and check again. Serve each chicken "wing" with 2 tbsp tandoori sauce, 1 pita half and about 1/2 cup bean-carrot miture. Garnish with cilantro if desired. Serving Size: Serve each 4 oz chicken "wing" with 2 tbsp tandoori sauce, 1 pita half and about 1/2 cup bean-carrot miture. Garnish with cilantro if desired. Number of Servings: 4Recipe submitted by SparkPeople user KEEKBEAN.

The nutritional information for Breaded Tandoori Chicken with Feta Pita Crisps is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 285.7

• Total Fat: 5.4 g
• Cholesterol: 15.3 mg
• Sodium: 597.4 mg
• Total Carbs: 39.4 g
• Dietary Fiber: 7.3 g
• Protein: 23.1 g

Breaded Tandoori Chicken with Feta Pita Crisps is Indian cuisine.