Chicken & Broccoli Braid
This impressive braid is filled with chicken, crisp vegetables, and cheese.
- 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
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.
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.
- 10 servings
Nutrients per serving:
Calories 360, Total Fat 24 g, Saturated Fat 6 g, Cholesterol 40 mg, Carbohydrate 19 g, Protein 16 g, Sodium 530 mg, Fiber 1 g
U.S. Diabetic exchanges per serving:
1 starch, 1 vegetable, 1 1/2 low-fat meat, 3 fat (1 carb)
Substitute 1 teaspoon dried dill weed for All-Purpose Dill Mix, if desired.
Cook and chop 3 boneless, skinless chicken breast halves to get 2 cups of chopped cooked chicken.
It's best to keep crescent roll dough refrigerated until ready to use. Once the dough is warm, it becomes soft and sometimes sticky, making it difficult to work with.
When you're making pies and pizzas, you'll find our Baker's Roller® is easier to use than a traditional rolling pin. It's designed for one-handed use, and the compact rollers allow you to spread dough right on flat Baking Stones and in Bakers.