For Faraz's birthday dinner, tonight, I made this chicken taco twist. I saw this idea for a twisted bread sometime ago, I think on Pinterest, and changed it up to my liking.
Cut them as small or large of a serving as you would like.
What you need:
bell peppers, diced
2 tubes of [refrigerated] french bread
Egg, lightly beaten
I doubled the recipe and made two twists today.
What I did was:
Season your ground chicken with black pepper, garlic powder, paprika, cayenne pepper, and chili powder. Cook it over medium heat before adding in the [low sodium] taco seasoning. Mix well.
Add in the diced bell peppers [I used red and yellow ones today] and mix it with the chicken for a few minutes before removing it from the heat.
Preheat your oven to 350 degrees. Line a baking tray with foil [for easy cleanup].
Meanwhile, with the french bread dough: score the top from one end to the other [in both loaves]. Next, using your fingers, spread open the dough a few inches to create an indent in the middle for the filling.
Add in the chicken mixture. Now, using your fingers again: pinch the dough together to closing around the mixture completely. Repeat the process with the second bread.
Transfer both loaves onto the lined tray [seam side down], one next to the other. Next, twist the two bread dough with one another as if you were creating a braid.
Brush on the beaten egg on top of the twisted bread. Create score marks/slits on top of the bread dough [for ventilation].
Sprinkle some oregano on top.
Bake in your preheated oven, for about 30 minutes. Or until the top is golden brown and the bread is completely cooked through.
Since I was making two sets, I repeated the process of steps 4-9 a second time.
Slice and serve!
For dessert, I made [individual-sized] chocolate frosted "donut" cakes.
P.S. This post is a part of my "What's for Dinner" series, where I share what I've been cooking and my recipes. Grab and share my button:
BBQs are a favorite around here from spring through fall [and often even in the midst of winter]. In fact, we have already done a barbecue a handful of times in the mere few weeks the weather has been nice. Not to mention I love how healthy it is the way I make mine.
Typically I take scored chicken [leg and thigh pieces] and marinate it with black pepper, garlic powder, cayenne pepper, paprika, lemon juice, yogurt, raw papaya, some tandoori masala and some tikka masala. Working with scored chicken does wonders for the marinade to seep inside. Some days, I use my homemade tandoori masala mix instead, which you can find by clicking here.
Let the chicken marinate before cooking it over the charcoal on the barbecue grill outside.
This recipe is so versatile and I have used this recipe in many ways: cooked slowly over low heat on the stove, in my George Foreman grill, in the oven, with boned-in meat and boneless: it's a fail proof go-to recipe. Not to mention I have used the chicken in many things: on top of pizza, in wraps, burgers, and pita pockets to name just a few from the top of my head. The possibilities are endless.
I'm a recent Rutgers University graduate, where I majored in Psychology and minored in Political Science (May 2010). I love reading, and am interested in politics - local and elsewhere.
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What's for Dinner
Click hereto see some of the things I have cooked/baked/made recently. Click here to see a list of all the recipes I've posted. Feel free to ask for recipes [if they aren't already there] (and share your favorites)!