Page 160 - One-Dish Meals

Chicken Caesar Pockets

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.
P R E P 20 minutes C O O K 12 minutes M A K E S 6 sandwiches

1 ⁄4 teaspoon salt 1 tablespoon Dijon mustard
2 teaspoons plus 3 tablespoons 1 teaspoon anchovy paste
olive oil
1 small garlic clove, crushed with
1 ⁄2 teaspoon coarsely ground garlic press
black pepper 1 ⁄2 cup grated Parmesan cheese
4 medium skinless, boneless chicken-
6 pitas (6- to 7-inch diameter)
breast halves (about 1 pound)
8 cups sliced Romaine lettuce (about
3 tablespoons lemon juice
12-ounce head)
3 tablespoons light mayonnaise

1. Preheat broiler. In medium bowl, mix salt, 2 teaspoons olive oil, and
1 ⁄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 thick-
est part is pierced with tip of knife. Transfer chicken to cutting board; cool
5 minutes or until chicken is easy to handle.
2. Meanwhile, in large bowl, with fork, mix lemon juice, mayonnaise, mus-
tard, anchovy paste, garlic, remaining 3 tablespoons olive oil, and ⁄4 tea-
1
spoon pepper until blended; stir in Parmesan cheese.

3. 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.

E A C H S A N D W I C H About 345 calories | 17 g protein | 39 g carbohydrate |
13 g total fat (3 g saturated) | 26 mg cholesterol | 770 mg sodium.

160 Salads & Sandwiches