Tuesday, April 21, 2009

Wok's For Dinner: Chicken Fajita Crescent Braid

I found the recipe for Chicken Fajita Crescent Braid many months ago on Startsampling. It was a hit with my whole family and is on our list of favorites. I made this during my March Once a Month Mom (OAMM) freezer meal cooking day. You can view the original recipe here.
Here's my OAMM version:
Chicken Fajita Crescent Braid
1 tbsp vegetable oil
2 boneless, skinless chicken breasts, cut into strips
1 tsp chili powder
1/4 tsp salt
1 clove garlic, finely chopped
1 small onion, chopped
1/2 cup red bell pepper, chopped
1/4 cup salsa
2 cups shredded Cheddar-Monterrey Jack cheese
1 egg white, beaten
1 can (8 oz) crescent roll dough
In a large skillet, heat oil over medium-high heat. Add chicken; stir in seasonings; cook 3-5 minutes, stirring occasionally until lightly browned. Add vegetables; cook 2-3 minutes longer or until chicken is no longer pink in center and vegetables are crisp-tender.
Spoon chicken mixture into freezer bag, squeezing out excess air and sealing bag; freeze mixture. Thaw in refrigerator 24 hours before serving.
On meal day, heat oven to 375 F. Spray large cookie sheet with cooking spray. Unroll dough onto cookie sheet; press to 8 x 12 inches.
Heat chicken mixture in microwave until warm throughout. Spoon onto crescent dough in a 4-inch strip lengthwise down the center of the dough. Top with salsa; sprinkle with cheese. With scissors or a 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 20-25 minutes or until deep golden brown.

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