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Dinner: Chicken and Broccoli Braid
Beautiful braided crescent roll with chicken and broccoli.
Prep Time: 30 mins
Cook Time: 30 mins
Total Time: 60 mins
Ingredients
1 lb chicken breast meat
1 cup chopped broccoli
1/2 cup chopped red bell pepper
1 tsp crushed garlic
2/3 cup reduced fat shredded Mexican cheese
1 tsp dill weed
1/4 tsp kosher salt
1 oz egg white
16 crescent rolls
1/2 cup light mayonnaise
2 tbsp slivered almonds
Instructions
1. Pre-cook chicken in oven at 350 °F (175 °C) for 20 minutes. Dice chicken into cubes, should be 2-3 cups.
2. Adjust oven to 375 °F (190 °C). In a large bowl, toss together chicken, broccoli, red bell pepper, garlic, mayonnaise, dill weed and salt.
3. Unroll crescent roll dough, and arrange flat on a medium baking sheet. Pinch together perforations to form a single sheet of dough.
4. Using a knife or scissors, cut 1" wide strips in towards the center, starting on the long sides. There should be a solid strip about 3" wide down the center, with the cut strips forming a fringe down each side.
5. Spread the chicken mixture along the center strip. Spread cheese over the top of mixture (sharp cheddar cheese is also good).
6. Fold the side strips over chicken mixture, alternating strips from each side. Pinch or twist to seal.
7. Brush braided dough with the egg white, and press almond slivers gently into top of dough. Bake in the pre-heated oven 25 to 28 minutes, or until golden brown.
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Nutrition Facts
Serving Size: 6
| Amount Per ONE Serving | ||
|---|---|---|
| Calories 443 kcal | ||
| Fat 22.63 g | ||
| Carbohydrate 35.79 g | ||
| Protein 26.84 g | ||
| Iron 94 mg | ||
| Calcium 15 mg | ||
| Cholesterol 64 mg | ||
| Monounsaturated Fat 4.23 g | ||
| Polyunsaturated Fat 1.57 g | ||
| Saturated Fat 8.01 g | ||
| Trans Fat 0.02 | ||
| Sodium 913 mg | ||
| Sugar 6.24 g | ||
| Potassium 282 mg | ||
| Vitamin A 61 mcg | ||
| Vitamin C 383 mg | ||
| Fiber 0.9 g | ||
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