Thursday, March 15, 2012

Chicken Braid Recipe (you can thank me later)




Since moving I have been so into cooking. When I'm not busy I love to try out new recipes, though this isn't a new one-it's definitely the best. What you are about to see is the recipe for the most delicious thing ever created. No, really, it is. I think how ever ate this at my house, still talks about it to this day! It's a HOLIDAY must have, and basically a must have for any other special occasion! It's the perfect combination of EVERYTHING, it just can't be explained! And don't be afraid of the braiding portion, it's EXTREMELY easy! :)



Recipe

Ingredients:
2 cups cooked chicken* , chopped
1 cup broccoli , chopped
½ cup red bell pepper , chopped
1 garlic clove , pressed
4 ounces sharp cheddar cheese , shredded
½ cup mayonnaise
1 teaspoon dill
¼ teaspoon salt
2 (8 ounce) packages refrigerated crescent dinner rolls
1 egg white , lightly beaten


Directions:

-Preheat oven to 375°F. Chop chicken and broccoli using food chopper; place in 2 quart batter bowl. Chop bell pepper using 5" utility knife; add to batter bowl. Press garlic over vegetable mixture using garlic press (or finely chop the garlic and mix in). Shred cheese using cheese grater and add to vegetable mixture; mix gently. Add mayonnaise, dill mix, and salt; mix well using scraper. Unroll 1 package of crescent dough; do not separate. Arrange longest sides of dough across width of 12" x 15" rectangle baking sheet. Repeat with remaining package of dough. Using roller, roll dough to seal perforations. On longest sides of baking stone, cut dough into strips 1 1/2 inches apart, 3 inches deep using a pizza cutter (there will be 6 inches in the center for the filling). Spread filling evenly over middle of dough. To braid, lift strips of dough across mixture to meet in center, twisting each strip on turn. Continue alternating strips to form a braid. Tuck ends under to seal at end of braid. Brush egg white over dough using pastry brush. Bake 25-28 minutes or until deep golden brown.

*I find baking the chicken in the oven a day ahead, or earlier in the day is easiest. Just gently season (if you prefer) the chicken breasts (Normally 2 medium sized chicken breasts= 2 cups) with salt and pepper and place on a baking sheet in an oven pre-heated to 375°F. Bake 10-12 minutes on each side. A total or 20-24 minutes and the chicken should be cooked through. Refrigerate till ready to use/chop.

Recipe Courtesy The Pampered Chef.

8 comments:

  1. Ahh this looks so tasty! Might need to try this sometime soon! :)

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  2. that looks really good. It reminds me a little of a pot pie but it sounds like its a lot easier to make.

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  3. hi!) i like your blog! may be let's follow each other?)

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  4. Hy sweetie! love your blog! wanna follow each other?:X

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  5. This looks so delicious. I'm literally salivating at work...LOL

    xoxo | adored vintage

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  6. Oh, my! Thanks so much for sharing this recipe with us!!


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  7. yum, yum, yum, yum! (and easy, which is crucial for a working gal like me!)

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