Tuesday, February 10, 2009

Pampered Chef Chicken & Broccoli Braid Recipe

This is one of my all time favourite recipes! The only we do different is make our own cresent rolls, instead of buying them from the store. Enjoy, this is great for lunch and dinner, and could be made for breakfast with the substitute of some eggs and bacon instead of chicken?


2 cups cooked chicken, chopped
1 cup broccoli, chopped
1/2 cup red bell pepper, chopped
1 garlic clove, pressed
4 oz. (1cup) sharp cheddar cheese, shredded
1/2 cup mayonnaise
2 tsp. all-purpose dill mix
1/4 tsp. salt
2 pkgs. (8oz. each) refrigerated crescent rolls
1 egg white, lightly beaten
2 tbls. slivered almonds

Preheat oven to 375F. Chop chicken and broccoli using food chopper; place in 2 qt. batter bowl. Chop bell pepper using 5" utility knife; add to batter bowl. Press garlic over vegetable mixture using garlic press. Shred cheese using cheese grater and add to vegetable mixture; mix gently. Add mayonnaise, dill mix, and salt; mix well using scraper. Unroll 1 package of crescent dough; do not separate. Arrange longest sides of dough across width of 12" x 15" rectangle baking stone. Repeat with remaining package of dough. Using roller, roll dough to seal perforations. On longest sides of baking stone, cut dough into strips 1 1/2 inches apart, 3 inches deep using a pizza cutter (there will be 6 inches in the center for the filling). Spread filling evenly over middle of dough. To braid, lift strips of dough across mixture to meet in center, twisting each strip on turn. Continue alternating strips to form a braid. Tuck ends under to seal at end of braid. Brush egg white over dough using pastry brush. Sprinkle with almonds. Bake 25-28 minutes or until deep golden brown.

Substitute 1 tsp. dried dill weed for The Pampered Chef Pantry All-Purpose Dill Mix, if desired.
Yield: 10 servings Approximately 410 calories and 27 grams of fat per serving

Miss Jocelyn, founder and publisher of the Feelin’ Feminine site, is a senior homeschool student with a passion for writing truth. She blogs from her heart at A Pondering Heart, designs blogs at A Pondering Heart Boutique, and is also the Sr. Exec. Marketing-Manager for GGMagazine.

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  • At February 10, 2009 at 12:06 PM , Blogger Jekuthiel~Content-in-Christ said...

    So, what's your cresent roll recipe?? ;-)
    Jessica ;-)

  • At February 10, 2009 at 3:13 PM , Blogger Krystal said...

    I second Jessica... because I haven't been able to find any crescent rolls without hydrogenated oils in them!


  • At February 20, 2009 at 10:12 AM , Anonymous Miss Rachel Dixon said...

    This sounds so good, and it was when you made it. :) You should make it again. Maybe next week for lunch. :)


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