Chicken Fajita Braid

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When we had our kitchen remodeled, I bought a few dinners from Super Suppers and they had different filled bread braids that we loved.  I found this recipe on Pillsbury and we really loved it.  If you are feeding a family, I think you would have to make two of them.

They look hard to make but really aren’t.  You can use any kind of bread dough not just the dough in the cans.  I think Super Suppers used regular bread dough.


Chicken Fajita Braid

1 (8 ounce) can Pillsbury Crescent Recipe Creations refrigerated dough
1 tbsp vegetable oil
2 small boneless, skinless chicken breasts, cut into small strips
1 tsp chili powder
1/4 tsp salt
1 clove garlic, minced
1 small onion, thinly sliced
1/2 cup red or green bell pepper strips
1/4 cup salsa
2 cups cheddar or monterey jack cheese, shredded
1 egg white, beaten

Heat oven to 375º.

Grease a large cookie sheet with cooking spray and unroll the dough on the sheet and press with fingers to 8×12 inches.

In a large skillet, heat oil over medium-high heat. Add chicken; stir in chili powder, salt and garlic. Cook for about 5 minutes, stirring occasionally, until lightly browned. Add onion and bell pepper strips and cook until chicken is thoroughly cooked and no longer pink in the center.

Spoon chicken mixture down the center of the dough. Top with salsa and sprinkle with cheese.

With scissors or a sharp knife, make cuts 1 inch apart on long sides of dough to within 1/2 inch of filling. Alternately cross strips over filling and press edges to seal. Brush with egg white if desired.

Bake for 20 to 25 minutes or until golden brown.

Cool 5 minutes and then cut crosswise into slices.

Makes 6 servings


Happy Cooking!


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