|Skinned boned chicken||5 Ounce, sliced|
|Plain dried bread crumbs||1⁄3 Cup (5.33 tbs), divided|
|Plain dried bread crumbs||2 Teaspoon, divided|
|Minced onion||2 Tablespoon|
|Freshly squeezed lemon juice||1 Tablespoon|
|Prepared horseradish||1 Teaspoon|
|Worcestershire sauce||1⁄2 Teaspoon|
|White pepper||1⁄8 Teaspoon|
|Vegetable oil||2 Teaspoon|
|Pitas||2 Ounce, each cut in half horizontally (2 Small Sized, 1 Ounce Each)|
|Low calorie russian dressing||1 Tablespoon (25 Calories Per Tablespoon)|
1. In food processor process chicken, using on-off motion, until chicken is finely ground. Transfer to medium mixing bowl; add 1/4 cup bread crumbs, the onion, lemon juice, horseradish, Worcestershire sauce, and pepper and mix well until thoroughly combined.
2. Shape chicken mixture into 2 equal patties. On sheet of wax paper coat patties evenly with remaining bread crumbs.
3. In 10-inch nonstick skillet heat oil; add chicken patties and cook over medium heat until cooked through and lightly browned, 2 to 3 minutes on each side.
4. Onto bottom half of each pita arrange 1 lettuce leaf; top with 1 chicken patty, 2 tomato slices, and 1 1/2 teaspoons dressing. Top each sandwich with remaining pita half.