What’s For Dinner?
Pampered Chef's Chicken & Broccoli Braid
(First star is lowest, fourth star is highest)
"I'm looking for a recipe for a chicken braid made with crescent rolls, which came from the Pampered Chef. The ingredients are placed in the middle of the rectangle and the sides are cut on an angle, then folded over the top and baked. I had this once recently, and it was delicious, but the person who made it would not give up her recipe,"
Lanelle Larue wrote in to the Food Goddess, an AJC column.
This recipe is adapted from Pampered Chef: Doris Christopher's "Main Dishes: Recipes at the Heart of Every Meal."
Hands on time: 25 minutes Total time: 50 minutes Serves: 10
2 cups chopped cooked chicken
1 cup chopped broccoli
1 cup (4 ounces) shredded sharp cheddar cheese
1/2 cup chopped red bell pepper
1/2 cup mayonnaise or light mayonnaise
1 garlic clove, minced
1 teaspoon dried dill
1/4 teaspoon salt
2 (8-ounce) packages refrigerated crescent rolls
1 egg white, lightly beaten
2 tablespoons slivered almonds
Carefully unroll 1 package of dough. Do not separate pieces. Arrange longest sides of dough across width of a rimless 12-by-15-inch baking sheet lined with parchment or foil. Repeat with remaining package. Gently roll to seal perforations. On the longest sides of the baking sheet, cut dough into strips, 1 1/2 inches apart and 3 inches deep. Spread the chicken mixture evenly over middle of dough. To braid, lift strips of dough across the chicken mixture to meet in the center, twisting each strip one turn. Continue alternating strips to form a braid. Tuck ends under to seal at end of braid. Brush egg white over dough and sprinkle with almonds. Bake for 25 to 28 minutes, or until golden brown (make sure where braid meets is cooked through). Cut into slices and serve.