Chicken Ranch Pita #RSC

Ready, Set, Cook! Hidden Valley Contest Entry. I made this recipe several years ago when I was trying new ways to get my son to eat vegetables. He loves ranch dressing and my chicken so I thought if I combined it all in a pita it would be a hit. It was. Pita is less likely to tear when you sprinkle a little water on it, wrap it in a paper towel and microwave for 15 seconds.

• Ready In: 28 mins
• Serves: 4
• Yields: 8 Filled pita pockets

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

Directions

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.