Recipe of the Day

King Kullen

Chocolate Gingerbread Boys And Girls

Tip Of The Day

Don’t You Dare Toss That Brine! Here’s a little secret – there’s quite a bit you can do with your olive brine (or juice) outside of making a great Martini, like adding it to your next salad or slaw. Get the most out of your next can or jar with these pin-worthy tips: www.ilovelindsay.com

View Full Shopping List
Print |  Email To Friend |  Add to Recipe Box

Chicken Pita Pockets

Servings: 4

Ingredients

  4 boneless, skinless chicken breasts

  3/4 cup ranch salad dressing

  1 Tbs dried dill weed

  2 Tbs vegetable oil

  1 cup sliced fresh mushrooms

  1 cup thinly sliced sweet onion

  1 cup shredded lettuce

  4 large pita bread loaves, halved

Select All

Add Items to List

Directions

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.


Nutritional Information:

Total Fat 34.00g 

Cholesterol 77.00mg 

Sodium 853.00mg 

Total Carbohydrate 40.00g 

Protein 33.00g