This is one of the things I am making for dinner this week and there are a few coupons to save with. This is a classic Pampered Chef recipe that you may have made in the past. Very easy to make and quick.
Chicken & Broccoli Braid
| 1 | cup (250 mL) chopped broccoli florets |
| 2 | cups (500 mL) chopped cooked chicken breasts (see Cook’s Tip) |
| 1/2 | cup (125 mL) diced red bell pepper |
| 1 | cup (250 mL) shredded sharp cheddar cheese |
| 1/2 | cup (125 mL) mayonnaise |
| 1 | garlic clove, pressed |
| 2 | tsp (10 mL) All-Purpose Dill Mix |
| 1/4 | tsp (1 mL) salt |
| 2 | pkg (8 oz or 235 g) refrigerated crescent dough |
| 1 | egg white, lightly beaten |
| 2 | tbsp (30 mL) slivered almonds |
- Preheat oven to 375°F (190°C). Combine broccoli, chicken, bell pepper, cheese, mayonnaise, dill mix, pressed garlic and salt in Classic Batter Bowl; mix well.
- Unroll one package of the crescent dough; do not separate. Arrange longest sides of dough across width of Rectangle Stone. Repeat with remaining package of dough. UsingBaker's Roller®, roll dough to seal perforations. On longest sides of baking stone, cut dough into strips 1 1/2 in. (4 cm) apart, 3 in. (7.5 cm) deep. (There will be 6 in./15 cm in the center for the filling.)
- Spread filling evenly over center of dough. To braid, lift dough strips across filling 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. Brush egg white over dough. Sprinkle with almonds. Bake 25-28 minutes or until deep golden brown
Yield: 10 servings
Nutrients per serving: Calories 360, Total Fat 24 g, Saturated Fat 6 g, Cholesterol 40 mg, Carbohydrate 19 g, Protein 16 g, Sodium 530 mg, Fiber 1 g
U.S. Diabetic exchanges per serving: 1 starch, 1 vegetable, 1 1/2 low-fat meat, 3 fat (1 carb)
U.S. Diabetic exchanges per serving: 1 starch, 1 vegetable, 1 1/2 low-fat meat, 3 fat (1 carb)
Cook's Tips: If desired, 1 tsp (5 mL) dried dill weed can be substituted for the All-Purpose Dill Mix.
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