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Chicken Caesar Pockets

Western.Chefs's picture
Ingredients
  Salt 1⁄4 Teaspoon
  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)
  Pitas 6
  Sliced romaine lettuce 8 Cup (128 tbs)
Directions

Preheat broiler.
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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Dish: 
Bread
Ingredient: 
Chicken
Interest: 
Everyday

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