2
small boneless skinless chicken breasts, cut into 1x1/2x1/2-inch strips
1
teaspoon chili powder
1/4
teaspoon salt
1
clove garlic, finely chopped
1
small onion, thinly sliced
1/2
cup green or red bell pepper strips (2x1x1/4 inch)
1/4
cup salsa
2
cups shredded cheddar-Monterey Jack cheese blend (8 oz)
1
egg white, beaten
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Steps
1
Heat oven to 375°F. Spray large cookie sheet with cooking spray. Unroll dough onto cookie sheet; press to 8x12 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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This Pillsbury™ crescent chicken fajita looks elegant and complicated, but it's as easy as crossing one layer over the next.
Kitchen scissors are great to have on hand. Besides making cuts in the dough, they are also good for snipping herbs, cutting up chicken pieces and other kitchen tasks.
Want more kick? Increase chili powder amount.
Serve with guacamole, salsa or sour cream. Sprinkle cilantro on top for a fresh topper!
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