Instructions: In nonstick fry pan, pour olive oil. Heat about 2 minutes on medium temperature. Add chicken and cook about 6 minutes. Turn chicken, add onion and cook about 6 minutes more or until onion is clear and chicken is tender. Remove from heat. Cut chicken into thin slices across grain of breast; place in bowl.

Add sauteed onion; sprinkle with salt and pepper, mixing carefully. Add chives; mix well. In small bowl, mix together sour cream and cucumber. On each piece of pita bread, spread 2 tablespoons sour cream/ cucumber sauce. Then place 1/4 of the chicken mixture on pita bread; fold in half, wrap in plastic wrap and chill in refrigerator for at least 2 hours. Repeat for remaining sandwiches. For picnic, place in ice chest or insulated container until serving time.

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