"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Chicken & Broccoli Braid Recipe

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This recipe for Chicken & Broccoli Braid, by , is from A Collection of Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Amber Danner
Added: Sunday, January 18, 2009

Category:
Category:

Ingredients:  
Ingredients:  
12 oz. cooked chicken, chopped (2 c./about 3 cooked chicken breast halves
1 c. broccoli, chopped
1/2 c. red bell pepper, chopped
1 garlic clove, pressed
4 oz. sharp cheddar cheese, shredded (1 cup)
1/2 c. mayonnaise
1 tsp. dried dill weed
1/4 tsp. salt
2 pkg. (8 oz. each) refrigerated crescent rolls
1 egg white, lightly beaten
2 T. slivered almonds

Directions:
Directions:
Preheat oven to 375. Chop chicken and broccoli; place in bowl. Chop bell pepper; add to bowl. Add pressed garlic and shredded cheese; mix gently. Add mayonnaise, dill and salt; mix well. Unroll 1 pkg. of crescent dough; do no separate. Arrange longest sides of dough across width of 12x15 rectangle baking stone. Repeat with remaining package of dough. Using a roller, roll dough to seal perforations. On longest sides of baking stone, cut dough into strips 1 1/2-inches apart, 3 inches deep using a pizza cutter (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 under 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.

Number Of Servings:
Number Of Servings:
10

 

 

 

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