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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 6 |
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Enjoy a tender, flavorful chicken Caesar pita with homemade croutons. Ingredients:
1 pound skinless, boneless chicken breast halves |
1 teaspoon garlic powder |
1 teaspoon dried thyme |
1 teaspoon dried rosemary |
3 slices bread, cut into 1/2 inch cubes |
butter flavored cooking spray |
1 teaspoon garlic salt |
1 teaspoon dried parsley |
1/2 pound bacon |
1 large head romaine lettuce leaves, torn into bite size pieces |
1 (8 ounce) bottle bottled caesar salad dressing |
freshly grated parmesan cheese to taste |
salt and black pepper to taste |
1 (10 ounce) package (6-inch) pocket pita bread, halved |
Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Place chicken in a saucepan with garlic powder, thyme, and rosemary; add water to cover. Bring to a boil over high heat, then reduce heat medium-low, cover, and simmer until chicken is tender and no longer pink in the center, about 15 minutes. Remove chicken, let cool, and cut into strips.
3. Meanwhile, place bread cubes on a baking sheet. Spray with butter spray; sprinkle with garlic salt and parsley.
4. Bake bread cubes in preheated oven for 5 minutes. Turn cubes; spray again with butter spray and sprinkle with garlic salt and parsley. Bake another 5 to 10 minutes until golden brown and crunchy. Remove croutons, and let cool.
5. Place bacon in a large, deep skillet. Cook over medium high heat until evenly browned and crispy. Remove bacon from skillet, drain on paper towels and crumble.
6. Combine chicken, bacon, lettuce, and croutons in a large bowl. Toss with Caesar salad dressing and Parmesan cheese. Season to taste with salt and pepper and toss again. Spoon salad mixture into pita bread halves.
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