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Chicken Braid Recipe

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This recipe for Chicken Braid, by , is from The Pennington Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Jamee Pierce


1 cup chopped broccoli florets
2 cups chopped cooked chicken breasts
cup diced red bell pepper
1 cup shredded sharp cheddar cheese
cup mayonnaise
2 tsp. Dill
1 garlic clove, pressed
tsp, salt
2 pkgs. refrigerated crescent dough
1 egg white, lightly beaten
2 tbsp slivered almonds

Preheat the oven to 375. Chop the chicken and broccoli using a food chopper and place mixture in large bowl. Chop the bell pepper and add to the bowl. Press garlic over the vegetable mixture. Shred the cheese and add it to the vegetable mixture, mix gently. Add Mayo, dill mix and salt and mix well.

Spread the filling evenly over the middle of the dough. To braid, life two opposite strips of dough up, twist once, then lay over filling so that the ends meet at the center. Lightly pinch the ends together. Continue alternating strips to form a braid. Tuck ends up to seal at end of braid.

Brush the egg white over the dough using a basting brush. Sprinkle the braid with almonds. Bake 25-28 minutes or until deep golden brown. Cut and serve.




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