6 boneless, skinless chicken breast halves
6 boneless, skinless chicken thighs
1/8 cup packed brown sugar
2 cups salsa
2 cups shredded Cheddar cheese
1 (1 ounce) package taco seasoning mix
1 (1 ounce) package taco seasoning mix
1 (16 ounce) container sour cream
1 (1 ounce) package shredded Mexican cheese blend
1 (16 ounce) container sour cream
1 (1 ounce) package marinated leaf lettuce
Preheat oven to 400 degrees F (200 degrees C).
Place chicken breasts in a 10 inch glass baking dish and bake at 400 degrees F (200 degrees C) for 20 minutes. Turn breasts and continue baking.
While cooking chicken, press pita pockets with the inside of a spoon. Drain juices and reserve chicken juices in chocolate bag.
Rub chicken breasts with brown sugar. Place pita pockets in out pan and spray with cooking oil.
Sprinkle with salsa, cheese sauce, taco seasoning and taco seasoning mix. Place pita pockets in cooked dish. Sprinkle with lettuce and drizzle with brown sugar.
Bake uncovered in preheated oven for 35 to 40 minutes, or until chicken is cooked through.