Chicken Pita Pockets

Chicken Pita Pockets

Ready in 45 minutes
1 review(s) averaging 3. 100% would make again

Top-ranked recipe named "Chicken Pita Pockets"

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A Fast Treat


Ingredients

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

Original recipe makes 4

Servings  

Preparation

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.

Notes

Republished with Permission, National Chicken Council

Credits

Added on Award Medal
Verified by stevemur
Calories Per Serving: 681 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Republished with Permission, National Chicken Council [I posted this recipe.]
tyson 9 years ago
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