Sunday, December 14, 2008

Chicken and Broccoli Braid

Chicken and Broccoli Braid- Pampered Chef Recipe

2 cups cooked and diced chicken
1 cup chopped broccoli
½ cup chopped red pepper
4 oz. Shredded Cheddar Cheese (or more if you like)
1 pressed garlic clove
½ cup mayonnaise (my friend uses Ranch dressing)
2 teaspoons All Purpose Dill Mix
¼ teaspoon salt
1 egg white, lightly beaten
2 tablespoons slivered almonds (optional)
2 packages (8 oz.) refrigerated crescent rolls

Preheat oven to 375*. Combine chopped chicken, red pepper, broccoli, and pressed garlic. Combine dill mix, salt, and mayo. Place mayonnaise mixture and cheese in the chicken combination. Mix gently and thoroughly.
Place crescent rolls covering 12x15 stone. Cut 8 strips on each side of dough leaving a middle base for the filling. Place filling in the middle of dough and lift each strip and twist and place over the filling mixture. Brush with egg white and bake for 25-28 minutes (it should be golden brown).

[Those directions sound complicated, but all you are doing is laying the crescent rolls out- make sure that they are still together and roll them to get rid of the lines. Then cut strips along the sides, put the mixture down the middle and fold the sides over the top. You can be as fancy or plain as you like. It is best not to overlap the braid too much on the top or you will have to cook it longer so that the dough is fully cooked. I always make mine on my baking stone. I am sure it could work on most baking surfaces.]

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