Wednesday, August 27, 2008

Chicken Broccoli Braid

Post a recipe in August: check. :)

I got this recipe when my sister was doing Pampered Chef and dug it out to make for dinner this week. I love the dill in it. Yum!

2 cups diced, cooked chicken meat
1 cup fresh broccoli, chopped
1/2 cup red bell pepper, chopped
1 clove crushed garlic
1 cup shredded Cheddar cheese
1/2 cup mayonnaise
2 teaspoons dried dill weed
1/4 teaspoon salt
2 tablespoons slivered almonds
1/4 cup diced onion
2 (8 ounce) packages refrigerated crescent rolls
1 egg white, beaten


Preheat oven to 375 degrees.

In a large bowl, toss together chicken, broccoli, red bell pepper, garlic, Cheddar cheese, mayonnaise, dill weed, salt, almonds and onion.

Unroll crescent roll dough, and arrange flat on a medium baking sheet. Pinch together perforations to form a single sheet of dough. Using a knife or scissors, cut 1 inch wide strips in towards the center, starting on the long sides. There should be a solid strip about 3 inches wide down the center, with the cut strips forming a fringe down each side. Spread the chicken mixture along the center strip. Fold the side strips over chicken mixture, alternating strips from each side. Pinch or twist to seal.

Brush braided dough with the egg white. Bake in the preheated oven 25 to 28 minutes, or until golden brown.

Photo and recipe courtesy of

1 comment:

Jessie Eyre said...

I made this, Malia, and it was way yummy! Thanks! I did, however, modify a bit...I used fish instead of chicken and added rice to the braid. It was delicious! Thanks for the idea!