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Chicken Fajita Crescent Braid




Source of Recipe


Pillsbury


Recipe Link: http://www.pillsbury.com/Recipes/ShowRecipe.aspx?rid=45527

List of Ingredients




1 can (8 oz) Pillsbury® Crescent Recipe Creations™ refrigerated flaky dough sheet
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
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
2 cups shredded Cheddar-Monterey Jack cheese blend (8 oz)
1 egg white, beaten


Recipe



1. Heat oven to 375°F. Spray large cookie sheet with cooking spray. Unroll dough onto cookie sheet; press to 8x12 inches.
2. 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.
3. 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.
4. Bake 20 to 25 minutes or until deep golden brown. Cool 5 minutes. Cut crosswise into slices.
High Altitude (3500-6500 ft): No change

1 Serving: Calories 360 (Calories from Fat 200); Total Fat 22g (Saturated Fat 11g, Trans Fat 0g); Cholesterol 65mg; Sodium 750mg; Total Carbohydrate 20g (Dietary Fiber 0g, Sugars 5g); Protein 21g Percent Daily Value*: Vitamin A 10%; Vitamin C 10%; Calcium 20%; Iron 8% Exchanges: 1 Starch; 1/2 Other Carbohydrate; 0 Vegetable; 2 1/2 Medium-Fat Meat; 1 1/2 Fat Carbohydrate Choices: 1
*Percent Daily Values are based on a 2,000 calorie diet