GRILLED CHICKEN BREAST PITA SANDWICH

1/3 cup lettuce, thinly sliced 3/4 cup basmati rice, cooked

3 pieces of pita pocket bread

6 slices deli chicken breast, thinly sliced 1/4 cup honey mustard dressing

Mix the lettuce with the rice in a bowl. Divide the mixture between each pocket and top with 2 slices of chicken breast. Lightly coat each of the sections of the Omelet/Snack Plate with cooking spray. Place one pita into each section. Cook for 3-4 minutes. Serve with honey mustard dressing.

Makes 3 sandwiches

CORN BREAD

1 1/4 cups all-purpose flour

3/4 cup enriched yellow corn meal 1/4 cup sugar

2 teaspoons baking powder 1/2 teaspoon salt

1 cup milk

1/4 cup vegetable oil 1 egg, beaten

Preheat on High. Brush each of the preheated sections of the Omelet/Snack Plate with melted butter. Combine the dry ingredients in a mixing bowl and stir in the milk, oil and egg. Mix until dry ingredients are moistened. Pour 1/2 cup of the batter into each section and cook for 10- 15 minutes or until wooden pick inserted in the center comes out clean.

Makes 3 servings

7