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CHICKEN & BROCCOLI BRAID Recipe

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This recipe for CHICKEN & BROCCOLI BRAID is from Made with Love , 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!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup (250 mL) chopped broccoli florets
2 cups (500 mL) chopped cooked chicken breasts (see Cook’'s Tip)
½ cup (125 mL) diced red bell pepper
1 cup (250 mL) shredded sharp cheddar cheese
½ cup (125 mL) mayonnaise
2 tsp (10 mL) All-Purpose Dill Mix
1 garlic clove, pressed
¼ tsp (1 mL) salt
2 pkgs (8 oz or 235 g each) refrigerated crescent dough
1 egg white, lightly beaten
2 tbsp (30 mL) slivered almonds
Directions:
Directions:
Preheat the oven to 375°F(190°C). Chop the chicken and broccoli using a Food Chopper, and place the mixture in a Classic Batter Bowl. Chop the bell pepper using a Utility Knife, and add to the Batter Bowl. Press garlic over the vegetable mixture using a Garlic Press.

Shred the cheese using a Rotary Grater, and add it to the vegetable mixture; mix gently. Add mayonnaise, Dill Mix, and salt and then mix well using a Mix ‘N Scraper®.

Spread the filling evenly over the middle of the dough. To braid, lift 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 Chef’s Silicone Basting Brush. Sprinkle the braid with almonds. Bake 25-28 minutes or until deep golden brown. Cut and serve using a Slice 'N Serve®.
Number Of Servings:
Number Of Servings:
10

 

 

 

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