Chicken Broccoli Braid
This is a different way to use chicken and broccoli that is almost too pretty to eat. Combined with red peppers, mayo, cheese and dill and wrapped in crescent rolls, this is as pretty as it is delicious.
Servings 8
Cost $2/serving
Ingredients
- 2 cups chicken breasts chopped and cooked
- 1 cup broccoli chopped
- 1/2 cup red bell pepper chopped
- 1 clove garlic pressed
- 4 oz sharp cheddar cheese shredded
- 1/2 cup mayo
- 2 tsp dill spice
- 1/4 tsp salt
- 2 8-oz pkgs crescent rolls
- 1 egg white
- 1/4 cup slivered almonds
Instructions
- Thaw and chop up two boneless skinless chicken breasts, equalling about two cups of chopped chicken. (Tip: Chicken is easier to cut up if it is still slightly frozen in the middle.) Add to a skillet and cook several minutes until looked through.
- While cooking up the chicken, chop up the one cup of broccoli and 1/2 cup red pepper and put in a medium mixing bowl. Add one clove crushed garlic, 4 ounces of shredded cheddar cheese, 1/2 cup mayo, 2 tsp. dill and 1/4 tsp salt to your mixing bowl.
- Add cooked chicken and mix all ingredients together.
- Spread crescent roll triangles onto baking sheet sprayed with non-stick spray or a baking stone. The triangles should be in a "sun" shape, with the wide ends overlapping in the center and the pointed tips facing the edges of your pan.
- Put filling in a circle on the wide portion of the dough.
- Twist the pointed ends of the dough triangles up over the mix to form a circular braid or wreath shape.
- Brush top with egg white and sprinkle on the slivered almonds.
- Bake time: 9-11 minutes for baking sheet; 15-17 minutes for baking stone, or until crescent rolls are golden brown and easy to lift off your baking pan.
Notes
Nutrition Facts (per serving)
| Calories | 367 kcal |
|---|---|
| Total Fat | 24.1 g |
| Saturated Fat | 7.1 g |
| Carbohydrates | 22.8 g |
| Sugar | 4.1 g |
| Fiber | 1.1 g |
| Protein | 16.5 g |
| Cholesterol | 43 mg |
| Sodium | 640 mg |