Thursday, February 10, 2011

Watcha Cookin'

The other day I was watching 

From the Kitchens Of...

On the cooking channel and the episode was about 

Pillsbury - Everyday

This recipe caught my eye

Chicken Fajita Crescent Braid

(Recipe from
1 (8 ounce) can Pillsbury Crescent Recipe Creations refrigerated flaky dough sheet
tablespoon vegetable oil
small boneless skinless chicken Breast, cut into 1x1/2x1/2-inch strips
teaspoon chili powder
1/4 teaspoon salt
1 garlic clove, finely chopped
small onion, thinly sliced
1/2 cup green peppers strips (2x1x1/4 inch) or 1/2 cup red pepper strips (2x1x1/4 inch)
1/4 cup old el paso thick 'n chunky salsa
2 cups shredded monterey jack and cheddar blend  (8 oz)
egg white, beaten


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.

**My son also loved the Crescent pizza pockets from the same episode**

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