Chicken Pita Pockets

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 4 boneless skinless chicken breasts
• 20 -28 ounces low sodium chicken broth (we used low-fat seasoned chicken broth with roasted garlic)
• 3/4 cup low-fat ranch dressing (we used hidden valley original ranch light & added cucumber to it.)
• 1 1/2 teaspoons mrs. dash lemon pepper seasoning
• 2 teaspoons vegetable oil (if possible use less) or 2 teaspoons cooking spray
• 1 cup fresh mushrooms, sliced
• 1 cup sweet onion, thinly sliced
• 1 cup shredded lettuce (we used the cabbage mix for coleslaw) or 1 cup shredded cabbage (we used the cabbage mix for coleslaw)
• 4 pita bread, loaves halved

Recipe

• 1 place chicken between two sheets of plastic wrap and pound to flatten.
• 2 to make sauce, combine ranch dressing and one peeled, seeded & chopped cucumber.
• 3 in large skillet, heat 1-1/2 teaspoons oil.(if you can, use less - i have also made these with chicken broth and not oil.).
• 4 add mushrooms and onion; cook 3 minutes or until tender.
• 5 remove from pan; set aside.
• 6 heat chicken broth and add chicken.
• 7 poach for 3 minutes per side or until internal juices run clear. (watch carefully so it does not get rubbery!).
• 8 slice into strips or shred.
• 9 stuff pita bread halves with lettuce or cabbage, chicken strips and mushroom mixture.
• 10 top with hidden valley original light salad dressing with a chopped to tiny bites & deseeded cucumber.
• 11 serve with carrot sticks, jicama strips, celery slices, green onions made into fans, & whatever else you can think of.