NBHE Kitchen

NBHE Kitchen: Chicken and Broccoli Braid

braid

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

  • 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.
  • 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.
  • 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.

 

Taken from allrecipes.com 

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Important: The contents of this website have been prepared for and are intended to provide information for members of the NBHE and those considering membership. Readers must evaluate this information in light of their unique situation to determine what may best suit their family's educational needs.