1 boneless, skinless chicken breast ¼ cup Greek dressing 4 pieces pita bread 4 canned artichokes (not marinated), drained and quartered 1 roasted red pepper, cut into strips 6 grape tomatoes, halved 8 kalamata olives, sliced 1 cup crumbled feta cheese ½ cup fontina cheese, shredded ½ cup provolone cheese, shredded 1 tablespoon fresh dill, chopped 1 tablespoon fresh oregano, chopped For the tzatziki 1½ cups greek yogurt 4 cloves garlic 1 small cucumber, peeled and chopped 2 teaspoons olive oil Juice of ½ lemon 2 tablespoons dill Kosher salt, to taste

In a plastic container or freezer bag, combine the Greek dressing and chicken breast. Let marinate for at least 4 hours, or overnight. In a blender or food processor, combine all of the tzatziki ingredients. Blend until smooth. Refrigerate until ready to use. When the chicken is ready remove from the marinade and shake off excess. Grill, saute, or bake until cooked through. Chop into small pieces and set aside. Preheat the oven to 450 degrees F. Lay the pita bread on a parchment-lined baking sheet, concave side down. Spread the tops of each pita with 2 tablespoons of tzatziki, leaving room at the edges. Top with the cheeses, reserving ½ cup of feta. Distribute the chicken, olives, tomatoes, artichokes, roasted red pepper, and herbs evenly on top of the cheese, and then top with remaining feta. Bake for 10 minutes, or until the edges of the feta and pita bread begin to brown. Serve with the remaining tzatziki.