Buffalo Chicken Pita, Braised Chicken, Chicken Salad

Buffalo Chicken Pita
4 ounces of chicken, cut in strips
1 tablespoon butter
salt & pepper to taste
2 slices bacon, cooked
1 Joesph's flax pita
2 tablespoons buffalo sauce
2 tablespoons ranch dressing
1 tablespoon 4 ounces of chicken, cut in strips
1 tablespoon butter
salt & pepper to taste
2 slices bacon, cooked
1 Joesph's flax pita
2 tablespoons buffalo sauce
2 tablespoons ranch dressing
1 tablespoon Parmesan cheese (fresh)
cheese (fresh)

Brown pita on both sides (use fry pan for this method)
Fry chicken strips in 1 tablespoon of butter add salt & pepper to taste. Add Buffalo sauce till warm. Place on pita add ranch dressing, bacon and Parmesan cheese. fold over and enjoy

Braised Chicken in Sun-dried Tomato Cream
2 skinless boneless chicken breast halves
1 tablespoon oil from oil-packed sun-dried tomatoes
3 large garlic cloves, thinly sliced
1/2 jar artichoke, sliced
1/2 cup dry white wine
1/3 cup whipping cream
1/4 cup drained oil-packed sun-dried tomatoes, thinly sliced
3 tablespoons thinly sliced fresh basil

Sprinkle chicken with salt and pepper. Heat oil in heavy medium skillet over medium-high heat. Add chicken to skillet and saute until golden, about 4 minutes per side. Add garlic and and artichokes, stir 30 seconds.Add white wine, cream and tomatoes and bring to boil. Cover skillet, reduce heat to medium-low and simmer until chicken is just cooked through,about 3 minutes. Transfer chicken to plates. Add basil to sauce in skillet. Increase heat and boil until sauce thickens enough to coat spoon, about2 minutes. Season sauce to taste with salt and pepper; spoon over chicken and serve.


Chicken Salad
2 1/2 cups cooked chicken, diced and chilled
1 packet Splenda
1 cup chopped celery
1 cup seedless grapes, cut in half (optional)
1/4 cup dried cranberries
1/4 cup pecan halves or slivered almond
2 tablespoons fresh parsley, chopped
1 teaspoon salt
1 cup mayonnaise

Mix together, chill