The Tri-County Journal
& Chattahoochee Chronicle
PO Box 850, 71 Webb Lane
Buena Vista, GA 31803
229-649-6397
tjournal@windstream.net
Chicken & Broccoli Braid
* 2 cups cooked chicken, chopped
*
1 cup broccoli, chopped
*
1/2 cup chopped red bell pepper
*
1 cup (4 ounces) shredded sharp Cheddar cheese
*
1 garlic clove, pressed
*
1/2 cup mayonnaise
*
1 teaspoon dried dill weed
*
1/2 teaspoon salt
*
2 packages (8 ounces each) refrigerated crescent rolls
*
1 egg white, lightly beaten
*
2 tablespoons slivered almonds
Preheat oven to 375°F.
Chop chicken and broccoli and mix together.
Add bell pepper and cheese to mixture.
Add garlic, mayonnaise, dill and salt; mix well.
Unroll 1 package of crescent dough; do not separate. Arrange longest sides of dough across width of 12” x 15” baking sheet. Repeat with remaining package of dough.
Press dough gently to edges of pan and sealing the perforations. On longest sides of baking sheet, cut dough into strips 1 ½ inches apart, 3 inches deep (there will be 6 inches in the center for the filling).
Spread filling evenly over the middle of the dough.
To braid, lift the strips of dough across mixture to meet in the center, twisting each strip one turn. Continue alternating strips to form a braid. Tuck ends up to form a rim at end of braid.
Brush egg over the dough. Sprinkle with almonds.
Bake 25-28 minutes or until deep golden brown.
Yield: 10 servings
I save myself a little work when I make this. I keep frozen boneless and skinless chicken breasts in the freezer all the time. It’s much easier for me. Also the recipe doesn’t say anything about greasing the pan. I spray a light coating of Pam on the pan. When I serve this to a crowd (like at church), right before everyone is ready to eat, I slice it for easier serving. I have prepared this using leftover ham and substituted Swiss cheese instead of cheddar cheese.
