Chicken Caesar Pitas

• 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

1. Preheat oven to 350 degrees F (175 degrees C).
2. 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.
3. Meanwhile, place bread cubes on a baking sheet. Spray with butter spray; sprinkle with garlic salt and parsley.
4. 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.
5. 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.
6. 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.

skinless, garlic, thyme, rosemary, bread, butter, garlic salt, parsley, bacon, head romaine lettuce leaves, parmesan cheese, salt, pocket pita bread

Taken from www.allrecipes.com/recipe/141208/chicken-caesar-pitas/ (may not work)