Chicken Pita Pockets

By pattiaroberts

Ingredients

• 4 boneless/skinless chicken breast
• 3/4 cup ranch salad dressing
• 1 tablespoon dried dill weed
• 2 tablespoons olive oil
• 1 cup sliced fresh mushrooms
• 1 cup thinly sliced sweet onion
• 1 cup torn Romaine lettuce
• 4 large pita bread loaves, halved

Details

Servings 6
Preparation time 15mins
Cooking time 25mins

Preparation

Step 1

1. Place chicken between two sheets of plastic wrap and pound to flatten.
2. To make sauce, combine ranch dressing and dill.
3. In a 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 checker. Cook for 4 to 5 minutes per side or until internal juices run clear. Slice into strips.
4. Stuff pita bread halves with lettuce, chicken strips and mushroom mixture. Top with dill sauce. Serve with carrot sticks.
5. Add one peeled, seeded and chopped cucumber to ranch dressing for an extra crunch or use cucumber ranch dressing mixed with dill.