Yield: 6 servings (Cover recipe)
1 cup plain yogurt
1 Tbsp. fresh mint, minced
1⁄2 cup cucumber, diced
1 lb. boneless chicken breast, cut into 1⁄2" cubes
1⁄2 cup sweet onions, minced
2 tsps. ground cumin
1 tsp. cinnamon
1⁄2 tsp. cayenne powder
1⁄2 tsp. salt
2 Tbsps. olive oil
6 flat breads (6-7" pita, naan or tortillas)
1 cup Pepato or Asiago cheese, grated
1⁄2 cup black olives, diced
1⁄2 cup tomatoes, diced
1 cup feta cheese, crumbled
- For yogurt sauce: combine sauce ingredients; mix well, reserve.
- For chicken: combine chicken, onion, spices and salt. Heat oil in a large skillet; add chicken mixture and cook over medium-high heat until fully cooked, about 5 to 8 minutes.
- To assemble: Preheat oven to 400°F. Sprinkle tops of flatbread rounds with peppato or Asiago cheese; bake until cheese is melted, about 5 minutes. Top with chicken, olives and tomatoes. Sprinkle with feta and return to oven for 5 minutes or until toasted. Serve with yogurt sauce.
Recipe from the Wisconsin Milk Marketing Board, Inc.