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:
- ground chicken
- taco seasoning
- bell peppers, diced
- 2 tubes of [refrigerated] french bread
- Egg, lightly beaten
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!
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.