Best Chicken Fajita Crescent Braid Recipes

CHICKEN FAJITA CRESCENT BRAID

Steps:

• 1. Heat oven to 375°F. Spray large cookie sheet with cooking spray. Unroll dough onto cookie sheet; press to 8x12 inches.
• 2. Slice up your onions & peppers.
• 3. 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 tender.
• 4. Spoon chicken mixture in 4-inch strip lengthwise down center of dough.
• 5. 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.
• 6. Alternately cross strips over filling; press edges to seal. Brush with egg white.
• 7. Bake 20 to 25 minutes or until deep golden brown. Cool 5 minutes.
• 8. Cut crosswise into slices (The braided pastry looks elegant and complicated, but it's as easy as crossing one layer over the next.) This has a WW point value of 10 per serving.
• 9. 5-28-13 -- This is such a wonderful meal to make for the family. Tonight we had this for dinner and my husband Anthony cooked the chicken on the grill and then we added in with the sautéed peppers & onions. I add a little more salsa this time as well.
• 10. 6-11-14 -- Made this for dinner tonight and finally got better pics. I served it with a Cheesy Chicken Tortilla Soup & chips.
• 11. Here is a better pic inside.

CHICKEN FAJITA CRESCENT BRAID

Steps:

• 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.

CHICKEN FAJITA CRESCENT BRAID

Steps:

• Heat the oven to 375 degrees F. Coat a large cookie sheet with cooking spray. If using crescent rolls, unroll the dough and press into 12 by 8-inch rectangle, firmly pressing perforations to seal. If using the crescent dough sheet, unroll the dough and press into a 12 by 8-inch rectangle. In a 10-inch skillet, heat 1 tablespoon oil over medium-high heat. Add the chicken strips and stir in garlic, chile powder, and salt. Cook 3 to 5 minutes, stirring occasionally, until lightly browned. Add the onion and bell pepper strips and cook 2 to 3 minutes longer or until chicken is no longer pink in center and vegetables are crisp-tender. Spoon the chicken mixture in 4-inch strip lengthwise down center of rolled out dough. Top with salsa and sprinkle with cheese. With scissors or sharp knife, make cuts 1-inch apart on long sides of dough within of 1/2-inch filling. Alternately cross strips over the filling and press edges to seal. Brush with egg white. Bake 20 to 25 minutes or until the dough is deep golden brown. Cool 5 minutes. Cut crosswise into slices.