Chicken Fajita Crescent Braid
1 can (8oz) crescent rolls
1 Tbsp vegetable oil
2 small boneless, skinless chicken breasts, cut into strips
1 tsp chili powder
1/4 tsp salt
1 clove garlic, finely chopped, or 1 Tbsp garlic powder
1 small onion, thinly sliced
1/2 cup green or red bell pepper strips or diced
1/4 cup salsa
2 cups shredded cheese
1 egg white, beaten
Heat oven to 375 degrees. Spray large cookie sheet with cooking spray. Unroll dough onto cookie sheet; press to 8x12 inches. In a 10-inch skillet, heat oil over medium-high heat. Add chicken; stir in chili powder, salt and garlic; cook 3-5 minutes, stirring occasionally, until lightly browned. Add onion and bell pepper; cook 2-3 minutes longer or until chicken is no longer pink in center and vegetables are crisp-tender. Spoon chicken mixture into 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 wihin 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. Cool 5 minutes. Cut crosswise into slices.
If freezing: There's a couple ways that you can make this into a freezer meal. First, after preparing chicken mixture, freeze it in a food saver or freezer bag, thaw 24 hours in refrigerator, and heat in microwave. Then prepare with crescent dough, salsa, cheese and egg white. OR, if you have leftover chicken, cut it into strips or shred it, place in a food saver or freezer bag and freeze. Prepare the spices and vegetables, then add thawed, cooked chicken and continue to make the meal as directed above.The only thing that I did differently this time was I omitted the salsa. I had an old jar in the fridge, but it was definitely OLD! I didn't want to risk it. But it still tasted great, even though it was a different taste than what I've made before (it always comes out different!).