Monday, January 21, 2008

Chicken & Broccoli Braid

Taken from The Pampered Chef Main Dishes Cookbook.

2 cups cooked chicken, chopped
1 cup broccoli, chopped
1/2 cup red bell pepper, chopped
1 garlic glove, pressed
4 ounces sharp cheddar cheese, shredded (1 cup)
1/2 cup mayonnaise (or Miracle Whip)
2 tsp Dill Mix ***
1/4 tsp salt
2 packages (8 ounces each) refrigerated crescent rolls
1 egg white, lightly beaten
2 TBSP slivered almonds

Preheat oven to 375*. Combine chicken through salt.

Unroll 1 package of crescent dough; do not separate. Arrange longest sides of dough across width of rectangle cookie sheet. Repeat with remaining package of dough. Press dough lightly to seal perforations. On longest sides cut dough into strips 1.5 inches apart, 3 inches deep. (There will be 6 inches in the center for the filling.)

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 at end of braid.

Brush egg white over dough. Sprinkle with almonds. Bake 25-28 minutes or until deep golden brown. Cut and serve.

Yield: 10 servings.

*** If not using store bought Dill Mix you can make your own using 1 tsp dried dill weed, 1/4 tsp onion powder, 1/4 tsp parsley, 1/4 tsp salt, 1/4 tsp garlic powder.

My Notes: When it's just my family, I don't bother with the egg wash and almonds. This is a great recipe for Company. The number of servings really depends on how big you cut the pieces. I rarely get 10 pieces from this because I cut generous servings. = )

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