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Life is too short to eat bad food! Sharing great recipes, farm life, stories and photography from our Northern California dairy farm.

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March 6, 2013

TT w/Linky: Quick & Tasty Chicken Taco Braid

Do you ever use Pillsbury dough to create an easy and quick week night meal?  I rarely do, but after watching  a show about the uses of Pillsbury dough on the Food Network channel Saturday morning I was completely motivated to try one of their recipes.

Enter:  Chicken Taco Braid, modified.

Cube three to four chicken breasts and add some taco seasoning.  The original recipe called for chili powder but I thought the chili powder would be a wee bit too hot for my kids.  Brown the chicken for a few minutes.

Add sliced onion and red bell pepper to the mix and cook for a few more minutes.

Roll the crescent dough out on to a baking sheet.  Add the chicken mixture to the center.  Add 1/4 cup of salsa on top and 1 cup of shredded cheese.  Slice each side of the dough in one inch intervals.

Alternate each strip to braid the dough on top of the mixture.  Brush on some egg wash.

Bake at 350 degrees for 25 minutes.

A really tasty dish.  The entire family loved it....even picky Paige.

Chicken Taco Braid

Pillsbury Crescent Roll
3-4 chicken breasts, cubed
red bell pepper, sliced
1/2 of onion, sliced
1/4 cup taco seasoning
1 cup Cheddar cheese, grated
1/4 cup salsa
1 egg

Roll the dough out on to baking sheet coated with non-stick spray.  Place cubed chicken in to a saute pan along with taco seasoning.  Cook for about 5 minutes.  Add the sliced onion and bell pepper and cook another 4 minutes.  

Add mixture to the center of the rolled out dough.  Top with the salsa and cheese.  Slice down each side of the dough in one inch intervals.  Braid the dough over the mixture.  Brush on egg wash.  Bake at 350 degrees for 25 minutes.

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