Chicken Caesar Pockets
|Olive oil||8 Teaspoon (2 Teaspoons Plus 3 Tablespoons)|
|Coarsely ground black pepper||1⁄2 Teaspoon|
|Skinless boneless chicken breast halves||4 Medium|
|Lemon juice||3 Tablespoon|
|Light mayonnaise||3 Tablespoon|
|Dijon mustard||1 Tablespoon|
|Anchovy paste||1 Teaspoon|
|Garlic||1 Clove (5 gm), crushed with garlic press|
|Grated parmesan cheese||1⁄2 Cup (8 tbs)|
|Sliced romaine lettuce||8 Cup (128 tbs)|
In medium bowl, mix salt, 2 teaspoons olive oil, and 1/4 teaspoon pepper.
Add chicken and stir to coat.
Place chicken on rack in broiling pan.
Place pan in broiler at closest position to source of heat; broil chicken about 12 minutes, turning once, until juices run clear when thickest part is pierced with tip of knife.
Transfer chicken to cutting board; cool 5 minutes or until easy to handle.
Meanwhile, in large bowl, with fork, mix lemon juice, mayonnaise, mustard, anchovy paste, garlic, remaining 3 tablespoons olive oil, and 1/4 teaspoon pepper until blended; stir in Parmesan cheese.
With sharp knife, slit top third of each pita to form an opening.
Thinly slice chicken.
Add lettuce and chicken slices to dressing; toss well to coat.
Fill pitas with salad.