Chicken Ranch Pita #RSC

• 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
• 12 teaspoon salt
• 12 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
• 12 cup pitted black olives, diced
• 12 cup shredded cheddar cheese
• 1 cup Italian seasoned breadcrumbs
• 12 cup parmesan cheese
• 8 pita pockets
• 1 cup canola oil

1. Marinade chicken in 1/2 cup dressing.
2. Mix well ensuring all pieces are coated.
3. Salt & pepper to taste.
4. Combine broccoli, cauliflower, carrots, black olives and cheddar cheese with remainder of dressing.
5. Stir well to incorporate.
6. Heat 1/2 cup of oil in large non-stick skillet on medium.
7. While oil heats, combine breadcrumbs with Parmesan cheese.
8. Dredge chicken in breadcrumb mixture.
9. Working in two batches, cook chicken on first side 1 to 2 minutes or until golden brown.
10. Flip and cook second side for 1 to 2 minutes or until golden brown.
11. Remove chicken to paper towel to soak up excess oil.
12. Drain oil and wipe pan clean of any burnt breading.
13. Heat remaining 1/2 cup oil in same skillet on medium heat.
14. Repeat cooking steps.
15. Remove chicken to paper towel to soak up excess oil.
16. Sprinkle a little water over each pita.
17. Wrap in paper towel and microwave 15 seconds.
18. Fill each pita with salad and chicken.
19. Serve.

chicken, salt, black pepper, broccoli florets, cauliflower, baby carrots, black olives, cheddar cheese, italian seasoned breadcrumbs, parmesan cheese, pockets, canola oil

Taken from www.food.com/recipe/chicken-ranch-pita-rsc-495151 (may not work)