Makeover Chicken 'n' Broccoli Braid |
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Prep Time: 25 Minutes Cook Time: 15 Minutes |
Ready In: 40 Minutes Servings: 8 |
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A beautiful chicken and pastry braid delivers both on taste and presentation. It's rich, creamy, full of chicken and veggies, and surrounded with a crispy, flaky crust. Ingredients:
2 cups cubed cooked chicken breast |
1 cup chopped fresh broccoli |
1 cup (4 ounces) shredded reduced-fat cheddar cheese |
1/2 cup chopped sweet red pepper |
2 teaspoons dill weed |
2 garlic cloves, minced |
1/4 teaspoon salt |
1/4 cup reduced-fat mayonnaise |
1/4 cup reduced-fat plain yogurt |
2 tubes (8 ounces each) refrigerated reduced-fat crescent rolls |
1 egg white, lightly beaten |
1 tablespoon slivered almonds |
Directions:
1. In a large bowl, combine the first seven ingredients. Stir in mayonnaise and yogurt. Unroll both tubes of crescent dough onto an ungreased baking sheet; press together, forming a 15-in. x 12-in. rectangle. Seal seams and perforations. Spoon filling lengthwise down the center third of dough.
2. On each long side, cut dough 3 in. toward the center at 1-1/2-in. intervals, forming strips. Bring one strip from each side over filling; pinch ends to seal. Repeat. Pinch ends of loaf to seal.
3. Brush with egg white; sprinkle with almonds. Bake at 375° for 15-20 minutes or until crust is golden brown and filling is heated through. Yield: 8 servings.
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