Chicken & Broccoli Braid
Year after year, this is the most-searched-for recipe on our site! This impressive braid is filled with chicken, crisp vegetables, and cheese.
- 1 cup (250 mL) chopped broccoli florets
- 2 cups (500 mL) cooked chicken, shredded or chopped (see Cook's Tip)
- ½ cup (125 mL) diced red bell pepper
- 4 oz. (125 g) sharp cheddar cheese, about 1 cup (250 mL) coarsely grated
- ½ cup (125 mL) mayonnaise
- 2 tsp (10 mL) All-Purpose Dill Mix or dried dill weed
- 1 garlic clove, pressed
- ¼ tsp (1 mL) salt
- 2 pkgs (8 oz. or 250 g each) refrigerated crescent dough
- 1 egg white, lightly beaten
- 2 tbsp (30 mL) slivered almonds
- Preheat the oven to 375°F (190°C). To a large bowl, add the broccoli, chicken, bell pepper, cheese, mayonnaise, dill, garlic and salt and mix well.
- Unroll 1 package of crescent rolls; do not separate. Arrange longest sides of dough across the width of the Rectangle Stone. Repeat with remaining package of dough. Using Baker’s Roller, roll dough to seal perforations. On longest sides of the stone, cut dough into strips 1½ inches/3.5 cm apart, 3 inches/7.5 cm deep. (There will be 6-inches/15 cm in the center for the filling.)
- 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. Sprinkle the braid with almonds. Bake until deep golden brown, about 25-28 minutes.
- 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
Cook and chop 3 boneless, skinless chicken breast halves to get 2 cups (500 mL) 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.