Ingredients
1 tablespoon vegetable oil1 bone-in chicken breast halves, skinless2 (8 ounce) containers plain yogurt3 cloves garlic, mincedsalt to taste3 pita bread rounds1 (15.5 ounce) can canned chickpeas, drained (optional)1/2 cup pine nuts
Directions
Heat oil in a large skillet over medium-high heat. Add chicken, and cook on each side until browned. Reduce heat to medium, cover skillet, and cook until chicken is no longer pink, and the juices run clear, about 10 more minutes. Remove from skillet, cool slightly, and slice into strips.
In a small bowl, stir together the yogurt and garlic.
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