Chicken Pita Pockets

Chicken Pita Pockets

1 review, 3 star(s). 100% would make again

Ready in 45 minutes

A Fast Treat


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



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.


Republished with Permission, National Chicken Council

Verified by stevemur
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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 10y ago

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