Warm Chicken Salad Pitas

Note: I use light mayo, light sour cream and light 2% cheddar cheese.

To cook the chicken breast, place in a skillet and saute in a little olive oil until cooked through. It usually takes 4 boneless skinless breasts to make 3 cups, but if you are cooking for a crowd, you can add more chicken. This recipe is vey forgiving.

Mix everything together except for 1/2 cup cheese and almonds (and pita pockets). Fill pockets with rice and chicken mixture. Sprinkle a little cheese and almonds on top of the filling in each pocket.

Lay out on a baking sheet. Bake at 350ºF for 20 to 30 minutes or until heated through.

Serve with a green salad or fruit salad.