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“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:
28mins
SERVES:
4
YIELD:
8 Filled pita pockets
UNITS:
US

Ingredients Nutrition

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.

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