Chicken & Broccoli Braid


This recipe has to be one of the most infamous Pampered Chef recipes of all time.. I have been a consultant for 3.5 years and am ashamed to say this is the first time I have made a ring or braid!!! I hear about them at SOOO many shows and this weekend was no exception. I remembered to give it a try last night finally and it turned out awesome... I know a "braid" sounds complicated but it is really just two packages of Pillsbury crescent roll dough. Here is the recipe!
2 cups cooked chicken breasts, chopped
1 cup broccoli florets
1/2 cup diced red bell pepper
1 cup shredded sharp cheddar cheese
1/2 cup mayonnaise
1 garlic clove, pressed
2 tsp. dill mix or dill weed
1/4 tsp. salt
2 pkg. refrigerated crescent dough
1 egg white, lightly beaten
2 Tbs. slivered almonds
 1. Preheat oven to 375 degrees. Combine broccoli, chicken, bell pepper, cheese, mayo, dill mix, pressed garlic and salt in mixing bowl; mix well.
2. Unroll one package of the crescent dough; do not separate. Arrange longest sides of dough across width of your stone or baking sheet. Repeat with remaining package of dough. Roll dough to seal perforations.
Cut dough into strips 1 1/2 in. (4 cm) apart, 3 inches deep. 
Spread filling evenly over the dough. 
To braid, lift dough strips across filling to meet in center, twisting each strip one turn. Continue alternating strips to form a braid. Tuck ends up to seal at end of braid. Brush egg white over dough. Sprinkle with almonds. Bake 25-28 minutes or until deep golden brown.
Didn't look like the photo but tasted damn good!


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