- 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
- 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.
03/25/2018
recipepes.com
Chicken Caesar Pitas, recipe
PT15M
PT1H
5
455 calories
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