Monday, December 13, 2010

Menu Inspiration Monday: Chicken and Broccoli Braid

Here's a fabulous one dish wonder courtesy of The Pampered Chef to inspire you this week. My family absolutely loved this! I substituted mozzarella for the cheddar because it's what I had and omitted the almonds. It was delicious! Don't have any dill? Just use an all purpose seasoning instead. Work with what you have!

Chicken Broccoli Braid
2 cups cooked chicken, chopped
1 cup broccoli, chopped
1/2 cup red bell pepper, chopped
1 garlic clove, pressed
4 ounces sharp cheddar cheese, shredded
1/2 cup low fat mayonnaise
1 tsp Dill
1/4 teaspoon salt
2 packages (8 oz each) reduced fat refrigerated crescent rolls
1 egg white, lightly beaten
Optional: 2 tablespoons slivered almonds

Preheat oven to 375. Place Chicken, broccoli, bell pepper in mixing bowl. Add pressed garlic, shredded cheese, mayonnaise, dill, salt and mix well. Unroll crescent rolls but do not seperate. Place both packages of rolls on a rectangle baking sheet side by side. Press ends together to form one long sheet of dough. Press all seams together so filling will not leak out. Along outer side of dough, along each of two opposite sides, cut 2 inch strips from end toward center. This will look like fringe along the two longer sides of the dough. Add filling down the center of between the strips (about 6 inches of plain dough to spread on). To braid, lift strips of dough, one at a time, across mixture 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. Brash with egg white. Sprinkle with almonds if desired. Bake 25-28 minutes or until deep golden brown. Slice and Enjoy!

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1 comment:

Kitchen Kop said...

Please don't be offended, but I have to delete this from the Real Food Wednesday collection of posts. My readers would freak out over low-fat anything and bread from a can.