Monday, January 10, 2011

Chicken and Broccoli Braid

Previously I wrote about a cooking day that involved pre-cooking and cutting chicken, then I freeze to prepare for quick meals.  Tonight I prepared one of our family's favorites, that uses cooked chicken. 

I have made Pampered Chef's Chicken and Broccoli Braid forever, but when my son was younger and picky he would try to pick out things he did not like.  Well when he had this he gave up and just ate everything because the broccoli was so finely chopped.  Now it is one of his favorites!

Chicken and Broccoli Braid
2 cups cooked chicken, chopped (about 3 boneless skinless breasts)
1 cup broccoli, chopped
1/2 cup red bell pepper, chopped
1 garlic clove, pressed
4 oz. sharp cheddar cheese, shredded (1 cup)
1/2 cup mayonnaise
2 teaspoon All-Purpose Dill Mix (or 1 tsp dill weed)
1/4 tsp salt
2 packages (8 oz each) refrigerated crescent rolls
1 egg white, lightly beaten
2 Tbsp. slivered almonds

  1. Preheat oven 375 degrees.  Chop chicken, broccoli, and bell pepper and place in bowl.  Press garlic over the vegetable mixture.  Shred cheese, add to mixture, and mix gently.  Add mayonnaise, Dill Mix and salt.  Mix well.
  2. Unroll 1 pkg of crescent dough; do not separate.  Arrange longest sides of dough across width of baking stone (or sheet).  Repeat with remaining package of dough.  Roll dough to seal perforations.  On longest sides of baking stone (sheet), cut dough into strips 1 1/2 inches apart, 3 inches deep. (There will be 6 inches in the center for the filling.)
  3. Spread filling evenly over middle of dough.  To braid, lift strips of dough across mixture to meet in center, twisting each strip one turn.  Continue alternating strips to form a braid.  Tuck ends up to seal a end of braid.
  4. Brush egg white over dough.  Sprinkle with almonds.  Bake 25-38 minutes or until deep golden brown.
Yield 10 servings.

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