Let me just start by saying that I am the biggest critic when it comes to food. Ask Kale, it drives him crazy! Whenever we go out to eat at a restaurant or I make something at home I am always saying how "It would be better if this was added" or "Next time I make it I'm going to do this" ... Kale will just roll his eyes and tell me how I will never be satisfied.
For the most part, he is right. I am hard to please... but dang, this Chicken Fajita Braid left me speechless. I fell madly in love with it! :) It is so flavorful, so comforting. This will definitely be in my dinner rotation for easy and DELICIOUS meals to make!
Chicken Fajita Braid
1 can Pillsbury Pizza Dough
1 tbs vegetable oil
2 chicken breasts, cut into small strips
1 tsp chili powder
1 clove garlic, minced
1/4 tsp salt
1/2 c onion, chopped
1/2 c green or red bell pepper, chopped
1/4 c salsa
2 cups shredded Cheddar-Monterey Jack cheese
1 egg white, beaten
Preheat oven to 375 degrees. Spray a large cookie sheet with cooking spray and roll out your pizza dough onto the sheet. Set aside.
In a 10 inch skillet, heat your oil over medium high heat, then add your chicken, chili powder, garlic and salt. Cook for 5 minutes, stirring often, until lightly browned. Add onion and bell pepper and cook 5 minutes more until chicken is no longer pink in the center and your onion and peppers are softened slightly.
Spoon the chicken mixture in a 4 inch strip lengthwise down the center of the pizza dough. Top with the salsa and cheese, sprinkling evenly over chicken. With a pizza cutter or sharp knife, make 1 inch strips along the sides, then start crossing your dough strips over the chicken, like a braid. Press the edges to seal. Brush the dough with the egg white. Bake for 20 -25 minutes or until golden brown. Let cool 5 minutes before serving. ENJOY :) *Makes 6 servings*
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