Greek Tzaziki Chicken Pockets

2 1/2 pounds boneless, skinless breast and thigh meat, cut into 1-inch cubes
1/4 cup fresh lemon juice
2 cloves garlic, minced
1 teaspoon oregano
1/2 teaspoon ground cinnamon
2 tablespoons honey
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon hot sauce
2 tablespoons vegetable oil
8 small pita breads, warm
1 cup sliced red onion
1/2 cup chopped fresh parsley

Cucumber-Garlic Sauce:
1 carton (8 oz.) plain yogurt
1/2 cup peeled and seeded chopped cucumber
1 tablespoon chopped green onion
1 large finely minced garlic clove
1/8 teaspoon salt
1/8 teaspoon pepper

In medium bowl, mix together lemon juice, garlic, oregano, cinnamon, honey, salt, pepper and hot sauce. Add chicken and marinate in refrigerator 30 minutes.

In large nonstick frypan, place oil over high heat. Add chicken with marinade, 1/2 at a time, and stir-fry about 15 minutes or until just beginning to brown.

Spoon into pita breads, garnish with red onion and parsley and serve with Cucumber-Garlic Sauce.

Cucumber-Garlic Sauce.
In small bowl, mix sauce ingredients together. Refrigerate until ready to serve.

Makes 8 servings
Source: National Chicken Council; Miriam Baroga, Fircrest, WA