Chicken Pita Pockets

Ingredients

• 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 cooking spray
• 1 cup fresh mushrooms, sliced
• 1 cup sweet onion, thinly sliced
• 1 cup shredded lettuce or shredded cabbage (we used the cabbage mix for coleslaw)
• 4 pita bread, loaves halved

Directions

1. 1

   Place chicken between two sheets of plastic wrap and pound to flatten.

2. 2

   To make sauce, combine ranch dressing and one peeled, seeded & chopped cucumber.

3. 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. 4

   Add mushrooms and onion; cook 3 minutes or until tender.

5. 5

   Remove from pan; set aside.

6. 6

   Heat chicken broth and add chicken.

7. 7

   Poach for 3 minutes per side or until internal juices run clear. (Watch carefully so it does not get rubbery!).

8. 8

   Slice into strips or shred.

9. 9

   Stuff pita bread halves with lettuce or cabbage, chicken strips and mushroom mixture.

10. 10

    Top with Hidden Valley Original Light salad dressing with a chopped to tiny bites & deseeded cucumber.

11. 11

    Serve with carrot sticks, jicama strips, celery slices, green onions made into fans, & whatever else you can think of.