Rosemary Chicken In Pita Bread

• 2 cups white wine
• 4 cloves garlic, whole
• 2 teaspoons rosemary
• Salt and pepper to taste
• 4 medium-size skinless and boneless chicken breasts
• 1 ripe avocado
• 1 cup plain yogurt
• 6 leaves fresh mint (or 2 teaspoons dry mint)
• Juice of 1/2 lemon
• 2 extra large pita bread (or four individually sized)
• 1 head of lettuce
• 1 large ripe tomato

1. In a pan pour wine and add garlic, rosemary, salt and pepper.
2. Bring to a boil and simmer 5 minutes.
3. Add chicken and poach until cooked throughout but not dry.
4. About 10 to 15 minutes.
5. Let it cool in broth.
6. In a blender puree the sliced avocado, yogurt, mint, salt and pepper.
7. Add lemon juice and mix with a spoon.
8. Remove chicken from broth and dice meat.
9. Cut open pita bread, add chicken, sliced tomatoes and lettuce.
10. Pour sauce over mixture.

white wine, garlic, rosemary, salt, chicken breasts, avocado, plain yogurt, mint, lemon, pita bread, tomato

Taken from cooking.nytimes.com/recipes/5236 (may not work)