Friday, November 19, 2010

Puff Pastry Chicken Fajita Braid

Inspired by something I saw on the Cooking Channel, the main difference in my version is that I used a puff pastry sheet instead of Pillsbury crescent roll dough.

Chicken breast is cut into 1 by 1 by 1/2-inch strips. Or thereabouts. A little vegetable oil is heated in a skillet and the chicken is added, along with some chili powder, salt, and garlic. I also added a splash of chipotle marinade for a little, just a little extra kick. Sliced onion, and strips of red add green bell peppers are added. When the chicken is cooked through, remove from the heat.

Line a baking sheet with a silpat. Now spread out a sheet of thawed puff pastry dough. Yes, on the silpat. Spread the chicken and vegetable mixture on the center third of the pastry sheet. Spread about a quarter cup of salsa over the top. Sprinkle with grated jack and cheddar cheese.

Now the tricky part. Or as tricky as any part of this recipe gets. With a knife, make cuts one inch apart on the long sides of the pastry sheet not covered with the filling. Careful not to cut into the silpat! Carefully life the strips of dough, alternately, and cross them over the filling, to form a roll. Gently press the opposing edges to seal. Finally brush the top of the roll with a little egg wash.

Bake at 375° for 20-25 minutes until the top is a deep golden brown. Cool for a few minutes. To serve, cut crosswise into slices. When I entered this into Weight Watchers recipe builder, I figured 8 servings and that came to five points. Goody! I can have two servings.

Bon appétit!

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