HealthNotes

Chicken Pita Pockets

• From: National Chicken Council

Ingredients

• 4 chicken breasts, skinless and boneless

• 3/4 cup ranch salad dressing

• 1 Tbs dried dill weed

• 2 Tbs vegetable oil

• 1 cup fresh mushrooms, sliced

• 1 cup sweet onion, thinly sliced

• 1 cup lettuce, shredded

• 8 large pita bread halves

Ranch dressing adds tangy zip to these simple, chicken pita sandwiches.

Directions

• Place chicken breasts between two sheets of plastic wrap and pound to flatten.
• To make sauce, combine ranch dressing and dill; set aside.
• In a large skillet, heat 1 tablespoon of oil. Add mushrooms and onion; cook 3 minutes or until tender. Remove from pan and 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.