Chicken Pita Pockets

Chicken Pita Pockets Ingredients

4 boneless, skinless chicken breasts	1 cup sliced fresh mushrooms
3/4 cup ranch salad dressing	1 cup thinly sliced sweet onion
1 tblspoons dried dill weed	1 cup shredded lettuce
2 tblspoons Vegetable oil	4 large pita bread loaves halved

Instructions for Chicken Pita Pockets

Place chicken between two sheets of plastic wrap and pound to flatten.

To make sauce, combine ranch dressing and dill.

In large skillet, heat 1 tablespoon oil. Add mushrooms and onion; cook 3 minutes or until tender. Remove from pan; set aside. Heat remaining tablespoon of oil in pan; add chicken. Cook for 4 to 5 minutes per side or until internal juices run clear. Slice into strips.

Stuff pita bread halves with lettuce, chicken strips and mushroom mixture. Top with dill sauce. Serve with carrot sticks.

Add one peeled, seeded and chopped cucumber to ranch dressing for extra crunch or use cucumber ranch dressing mixed with dill.

Main Ingredient: ChickenCuisine: American

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Ingredient Insight - look inside this recipe