4 pita breads
Lettuce leaves
1 container (8-ounces) plain yogurt
3 tablespoons finely chopped green onion
Cut chicken into 1-inch chunks. In 3-quart microwave-safe
utensil, combine olive oil, lemon juice, onion, garlic,
salt, oregano, and Cayenne pepper; add chicken chunks and
stir. Cover with wax paper; microwave at HIGH (100% power)
10 minutes or until chicken has turned white. Stir mixture
3 or 4 times during cooking. Let stand, covered, 5
minutes. Cut each pita bread into 2 pockets, line with
lettuce and spoon in chicken. In small bowl, combine
yogurt and green onion; serve over chicken.

CHICKEN A LA MONTMORENCYServes 6
Any recipe with the word "Montmorency" is apt to have
cherries in it. The sauce for this one is particularly
good and Frank liked it enough to spread the leftovers on
toast the next day at breakfast. If you don't want to
microwave the roaster breast, just cook it in your oven,
following the package directions. When I'm in a hurry, I
use this microwave recipe, but breasts are the hardest part
of the chicken to keep tender in a microwave because
they're fairly dry to begin with, and if you overcook them,
they'll get tough.
1 roaster breast
1 can (16-ounces) pitted dark sweet cherries
1/4 cup dry red wine
Water
5 teaspoons cornstarch