Recipe Station

Let's start with one of my favorites!

Chicken Fajita Crescent Braid

Grocery List:

• 1 can Pillsbury Crescent Dough Sheet $3.29
• 2 boneless skinless chicken breasts $3.74
• 1/2 cup green or red bell pepper strips $0.63
• 1/4 cup salsa $2.99
• 2 cups shredded Cheddar-Monterrey jack cheese $5.19
• $15.81

Things Most People Have Already:

• 1 tablespoon canola oil
• 1 teaspoon chili powder
• 1/4 teaspoon salt
• 1 clove of garlic
• 1 small onion
• 1 egg white, beaten

Instructions:

1. Heat oven to 375°F. Spray large cookie sheet with cooking spray. Unroll dough onto cookie sheet; press to 8×12 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.

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