Friday, March 6, 2009

Chicken & Broccoli Braid

Recipe from Pampered Chef

2 cups chopped cooked chicken
1 cup chopped fresh broccoli
1/2 cup chopped red bell pepper
1 clove garlic, pressed
4 oz shredded Sharp Cheddar cheese
1/2 cup mayonnaise
2 tsp All-Purpose Dill Mix  or 1 tsp dill weed
1/4 tsp salt
2 (8 oz) pkg Crescent Rolls
1 egg white, beaten
2 tbls slivered almonds 

Preheat oven to 375.  In medium bowl, combine chicken and broccoli.  Add red bell pepper, garlic, and cheese.  In small separate bowl, mix mayonnaise, dill, and salt.  Add to chicken mixture and combine well. Unfold crescent rolls into 2 large sections, do not separate. Arrange dough on a large rectangle baking stone or jelly roll pan, with longest sides of rectangles across width of pan.  Seal seams.  Starting on longest side of pan, cut sides of dough into 8 strips, approx 1 1/2 inches wide and 3 inches long.  Scoop filling evenly over center of dough.  Starting at one end, lift one strip of dough, twist one turn and lay across top of filling. Repeat, alternating strips of dough to form a braid.  Fold bottom edges of dough up at ends of braid. Brush braid with egg white.  Sprinkle with almonds.  Bake 25-30 minutes or until golden brown.  Serves 8.

Freezer Method:  Prepare chicken and broccoli mixture as directed above. Scoop mixture into gallon freezer bag.  Remove all air, seal, and freeze. Have crescent rolls, egg, and almonds on hand for serving day.

Serving Day:  Thaw chicken and broccoli mixture.  Finish preparing as directed above.

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