Tuesday, March 3, 2009
Broccoli Chicken Braid
I like to bottle chicken breasts so that I have it on hand for quick meals like this one. Make sure to cook it long enough. It can look done on the outside but still be doughy inside. It will probably be darker than the one in this picture (I found out it needed to be cooked longer after cutting into it). For any questions on the shaping technique check out THIS recipe that is shaped in the same way.
2 cups diced, cooked chicken meat
1 cup fresh broccoli, chopped
1/2 cup red bell pepper, chopped
1 clove crushed garlic
1 cup shredded Cheddar cheese
1/2 cup mayonnaise
1 teaspoon dried dill weed
1/4 teaspoon salt
2 tablespoons slivered almonds or pecans
1/4 cup diced onion
2 (8 ounce) packages refrigerated crescent rolls
1 egg white, beaten
Preheat oven to 375 degrees F.
In a large bowl, toss together chicken, broccoli, red bell pepper, garlic, Cheddar cheese, mayonnaise, dill weed, salt, almonds and onion.
Unroll crescent roll dough, and arrange flat on a medium baking sheet. Pinch together perforations to form a single sheet of dough. Using a knife or scissors, cut 1 inch wide strips in towards the center, starting on the long sides. There should be a solid strip about 3 inches wide down the center, with the cut strips forming a fringe down each side. Spread the chicken mixture along the center strip. Fold the side strips over chicken mixture, alternating strips from each side. Pinch or twist to seal.
Brush braided dough with the egg white. Bake in the preheated oven 25 to 28 minutes, or until golden brown.