Chicken Caesar Pockets
Instructions:
- A sandwich and a salad rolled into one, these pockets make great picnic fare. Of course, you can always skip the pita and serve the salad on its own.
- 1â„4 teaspoon salt
- 2 teaspoons plus 3 tablespoons olive oil
- 1â„2 teaspoon coarsely ground black pepper
- 4 medium skinless, boneless chickenbreast halves (about 1 pound)
- 3 tablespoons lemon juice
- 3 tablespoons light mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon anchovy paste
- 1 small garlic clove, crushed with garlic press
- 1â„2 cup grated Parmesan cheese
- 6 pitas (6- to 7-inch diameter)
- 8 cups sliced Romaine lettuce (about 12-ounce head) .
- Preheat broiler. In medium bowl, mix salt, 2 teaspoons olive oil, and 1â„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 chicken is easy to handle.
- Meanwhile, in large bowl, with fork,mix lemon juice,mayonnaise,mustard, anchovy paste, garlic, remaining 3 tablespoons olive oil, and 1â„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.