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Chicken Pita Pockets: Date Added: 27 Jul 2011
Listed in: Sandwiches

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

Cooking Instructions

1. Place chicken between two sheets of plastic wrap and pound to flatten.
2. To make sauce, combine ranch dressing and dill.
3. 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.
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 extra crunch or use cucumber ranch dressing mixed with dill.

Nutrition Information Per Serving: calories 599; calories from fat 306; total fat 34g; protein 33g; carbohydrates 40g; cholesterol 77mg; sodium 853mg

Recipe and photo used with permission by the National Chicken Council. For more chicken information and recipes visit

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Chicken Pita Pockets
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