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Prep Time: 20 Minutes Cook Time: 8 Minutes |
Ready In: 28 Minutes Servings: 24 |
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Ready, Set, Cook! Hidden Valley Contest Entry. I made this recipe several years ago when I was trying new ways to get my son to eat vegetables. He loves ranch dressing and my chicken so I thought if I combined it all in a pita it would be a hit. It was. Pita is less likely to tear when you sprinkle a little water on it, wrap it in a paper towel and microwave for 15 seconds. Ingredients:
1 (20 ounce) bottle hidden valley® original ranch® dressing |
2 boneless skinless chicken breast halves, cut into 16 strips or 14 ounces boneless skinless chicken breast halves |
1/2 teaspoon salt |
1/2 teaspoon black pepper |
2 cups broccoli florets, chopped into bite sized pieces |
2 cups cauliflower, chopped into bite sized pieces |
1 cup baby carrots, diced into bite sized pieces |
1/2 cup pitted black olives, diced |
1/2 cup shredded cheddar cheese |
1 cup italian seasoned breadcrumbs |
1/2 cup parmesan cheese |
8 pita pockets |
1 cup canola oil |
Directions:
1. Marinade chicken in 1/2 cup dressing. Mix well ensuring all pieces are coated. Salt & pepper to taste.
2. Combine broccoli, cauliflower, carrots, black olives and cheddar cheese with remainder of dressing. Stir well to incorporate.
3. Heat 1/2 cup of oil in large non-stick skillet on medium. While oil heats, combine breadcrumbs with Parmesan cheese. Dredge chicken in breadcrumb mixture. Working in two batches, cook chicken on first side 1 to 2 minutes or until golden brown. Flip and cook second side for 1 to 2 minutes or until golden brown. Remove chicken to paper towel to soak up excess oil. Drain oil and wipe pan clean of any burnt breading. Heat remaining 1/2 cup oil in same skillet on medium heat. Repeat cooking steps. Remove chicken to paper towel to soak up excess oil.
4. Sprinkle a little water over each pita. Wrap in paper towel and microwave 15 seconds. Fill each pita with salad and chicken. Serve.
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