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 

.

SUPPORT NBHE