Chicken Ranch Pita #rsc

Total Time: 28 mins Preparation Time: 20 mins Cook Time: 8 mins

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

Recipe

• 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 ½ 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 ½ 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.