Thursday, August 25, 2016

chicken caesar pitas


  • Servings: 6
  • 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


    Preparation Time: 30 mins Cook Time: 20 mins Ready Time: 1 hr

  • preheat oven to 350 degrees f (175 degrees c).
  • 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.
  • meanwhile, place bread cubes on a baking sheet. spray with butter spray; sprinkle with garlic salt and parsley.
  • 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.
  • 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.
  • 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.

No comments:

Post a Comment