"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Chicken & Broccoli Braid Recipe

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

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1 cup chopped broccoli florets
2 cups chopped cooked chicken breasts
1/2 cup diced red bell pepper
1 cup shredded sharp cheddar cheese
1/2 mayonnaise
2 tsp dill
1 garlic clove, pressed
1/4 tsp salt
2 (8 ounce) packages refrigerated crescent dough
1 egg white, lightly beaten
2 tbsp. slivered almonds

1. Preheat oven to 375. Combine broccoli, chicken, bell pepper, cheee, mayonnaise, dill, pressed garlic, and salt in classic batter bowl; mix well.
2. Unroll one package of the crescent dough; do no separate. Arrange longest sides of dough across width of rectangle stone. Repeat with remaining package of dough. Using baker's roller, roll dough to seal perforations. On longest sides of baking stone, cut dough into strips 1-inches apart, 3-inches deep. (There will be 6 inches in the center for the filling.)
3. Spread filling over dough. To braid, lift dough strips across filling 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 to 28 minutes or until deep golden brown.

Yield: 10 servings

Nutritional info: 360 calories, 24g fat, 19g carbs, 1g fiber, 16g protein




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