Super Chicken Pitas

With Super Bowl parties and Valentine’s Day just around the corner, there are plenty of reasons to celebrate.  Instead of making the usual tray of breaded chicken strips, try this herb-infused chicken sandwich for a tasty party pleaser or easy dinner.

Baked Chicken Pitas (Serves 8)

1.25 lbs boneless, skinless chicken breast halves

¾ C fine, dry bread crumbs

1/8 teaspoon garlic powder

2 teaspoons dried oregano

¼ teaspoon ground black pepper

¼ teaspoon salt

¼ dried thyme, crushed

¼ teaspoon dried parsley

¼ teaspoon dried celery flakes

2 tablespoons extra light olive oil

4 pocket-style pita loaves, preferably low-sodium, whole wheat style

Romaine lettuce

Preheat oven to 350°F, and line a shallow baking dish with foil.  Fill a small bowl with water.  Combine bread crumbs through celery in another small bowl.  Dip each chicken breast into the water and then into the crumbs, turning chicken halves once so there are some crumbs on each side. Place chicken breasts into the pan, and sprinkle any remaining crumbs over the chicken.  Drizzle chicken with oil.  Bake 30 minutes or until lightly browned.  Break whole pita loaves in half, and fill each pocket with lettuce and chicken to serve.

Per Serving: 248 Cal (27% from Fat, 44% from Protein, 29% from Carb); 27 g Protein; 7 g Tot Fat; 1 g Sat Fat; 4 g Mono Fat; 18 g Carb; 1 g Fiber; 1 g Sugar; 44 mg Calcium; 2 mg Iron; 292 mg Sodium; 64 mg Cholesterol

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