Post by Chris in NM on Jul 11, 2009 16:26:21 GMT -6
Chicken Fajita Crescent Braid
1 can (8 oz) Pillsbury® Crescent rolls
1 tablespoon vegetable oil
2 small boneless skinless chicken breasts, cut into 1x1/2x1/2-inch strips
1 teaspoon chili powder
1/4 teaspoon salt - I omitted
1 clove garlic, finely chopped
1 small onion, thinly sliced
1/2 cup green or red bell pepper strips (2x1x1/4 inch)
1/4 cup Old El Paso® Thick 'n Chunky salsa - I used Chi Chi's, of course!
2 cups shredded Cheddar-Monterey Jack cheese blend (8 oz) - used Mexican blend
1 egg white, beaten - did not use
Heat oven to 375°F. Spray large cookie sheet with cooking spray. Unroll dough onto cookie sheet; press to 8x12 inches. In 10-inch skillet, heat oil over medium-high heat. Add chicken; stir in chili powder, salt and garlic; cook 3 to 5 minutes, stirring occasionally, until lightly browned. Add onion and bell pepper strips; cook 2 to 3 minutes longer or until chicken is no longer pink in center and vegetables are crisp-tender. Spoon chicken mixture in 4-inch strip lengthwise down center of dough. Top with salsa; sprinkle with cheese. With scissors or sharp knife, make cuts 1 inch apart on long sides of dough within 1/2 inch of filling. Alternately cross strips over filling; press edges to seal. Brush with egg white. Bake 20 to 25 minutes or until deep golden brown. Cool 5 minutes. Cut crosswise into slices. www.pillsbury.com
1 can (8 oz) Pillsbury® Crescent rolls
1 tablespoon vegetable oil
2 small boneless skinless chicken breasts, cut into 1x1/2x1/2-inch strips
1 teaspoon chili powder
1/4 teaspoon salt - I omitted
1 clove garlic, finely chopped
1 small onion, thinly sliced
1/2 cup green or red bell pepper strips (2x1x1/4 inch)
1/4 cup Old El Paso® Thick 'n Chunky salsa - I used Chi Chi's, of course!
2 cups shredded Cheddar-Monterey Jack cheese blend (8 oz) - used Mexican blend
1 egg white, beaten - did not use
Heat oven to 375°F. Spray large cookie sheet with cooking spray. Unroll dough onto cookie sheet; press to 8x12 inches. In 10-inch skillet, heat oil over medium-high heat. Add chicken; stir in chili powder, salt and garlic; cook 3 to 5 minutes, stirring occasionally, until lightly browned. Add onion and bell pepper strips; cook 2 to 3 minutes longer or until chicken is no longer pink in center and vegetables are crisp-tender. Spoon chicken mixture in 4-inch strip lengthwise down center of dough. Top with salsa; sprinkle with cheese. With scissors or sharp knife, make cuts 1 inch apart on long sides of dough within 1/2 inch of filling. Alternately cross strips over filling; press edges to seal. Brush with egg white. Bake 20 to 25 minutes or until deep golden brown. Cool 5 minutes. Cut crosswise into slices. www.pillsbury.com