Chicken Fajita Crescent Braid

Chicken Fajita Crescent Braid

Another installment of “Cooking with Courtney” from yesterday when we made this tasty dinner.  It is a Pillsbury recipe and truly was so easy to make and looked so pretty when it was done (I should have taken a picture of the whole thing to show you, when I make it again, I will.).

1 (8 oz) can Pillsbury Crescent Recipe Creations refrigerated seamless dough sheet

1 tablespoon oil (I used olive)

2 small boneless skinless chicken breasts, cut into 1 x 1/2 x 1/2″ strips (I used a can of Costco chicken to make it even easier)

1 teaspoon chili powder

1/4 teaspoon salt

1 clove garlic, finely chopped

1 small onion, thinly sliced

1/2 cup green or red bell pepper strips (2 x 1 x 1/4″) (we used one of each)

1/4 cup salsa

2 cups shredded Cheddar/Monterey Jack cheese blend (8 oz)

1 egg white, beaten

1  Heat oven to 375.  Spray large cookie sheet with cooking spray.  Unroll dough onto sheet and press to 8 x 12″.

2  In skillet, heat oil over medium high heat.  Add chicken, stir in chili powder, salt and garlic and cook 3 – 5 minutes, stirring occasionally, until lightly browned.  Add onion and pepper and cook 2 – 3 minutes longer or until chicken is no longer pink in center and vegetables are crisp tender.  (If using canned chicken, cook onion and pepper with chili powder, salt and garlic for a few minutes then stir in chicken until heated through.)

3  Spoon chicken mixture in 4″ strip lengthwise down center of dough.  Top with salsa and sprinkle with cheese.  With sharp knife, make cuts 1″ apart on long sides of dough within 1/2″ of filling.  Alternately cross strips over filling and press edges to seal.  Brush with egg white. 4  Bake 20 – 25 minutes or until deep golden brown.  Cool 5 minutes before cutting.

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