Saturday, September 18, 2010

A Delicious Recipe to share: 9/21/10: updated with photos on how to assemble the braid

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Good morning bloggers. I was asked to make 2 Broccoli Chicken Braids for a family gathering that I was going to on Saturday. I love making this recipe that I found in a magazine a few years back. It is a reduced calorie version of the recipe that is in a old Pampered Chef cookbook of their Chicken Broccoli braid.  It is really delicious and easy to make. I most always have the ingredients in the house as it is quick and easy to put together if company drops in. Anyway, the braids are the only creations I accomplished today.

Makeover Chicken n' Broccoli Braid
Prep time: 25
Bake:15-20 minutes in a 375 degree preheated oven

2 cups cubed cooked chicken breast/ or a package of Perdue short cuts original chicken strips
1 cup chopped fresh broccoli...I usually steam my broccoli for a little bit, but you don't have to.
1 cup ( 4 ounces) shredded reduced fat cheddar cheese
1/2 cup chopped fresh sweet red pepper
2 teaspoons dill weed ( I usually use only a little more than 1 tsp.)
2 garlic cloves minced fine or use your garlic press
1/2 a small onion chopped fine
1/4 teaspoon salt
1/4 cup reduced fat mayonnaise
1/4 cup plain yogurt, but in a pinch and you don't have yogurt, I have used reduced fat sour cream
2 tubes reduced fat refrigerated crescent rolls
1 egg white, beaten
1 Tablespoon sliced almonds if desired for the topping

In a large bowl, combine the first 7 ingredients
Stir in the mayonnaise and yogurt

You can make one large braid, or 2 smaller ones. I usually make two braids. I keep the  tubes in the refrigerator until I am ready to assemble, or the dough gets to soft to work with.
Unroll a tube of the crescent roll onto a  ungreased baking sheet or onto parchment paper on the baking sheet. Lay the 2 strips from the tube side by side and press the seams together to seal the perforations. I usually put wax paper on top, and use a brayer to flatten out the dough  to get the seams sealed tight. Brayer in both directions until dough is approx. 12 x 15 inches.
I usually make 2 braids and bake on separate baking sheets so the dough browns evenly.
Now to assemble.. If making one braid spoon  all  of the mixture down the center of the dough, or  spread 1/2 of the mix down the center of the rolled out dough if making 2 braids. Don't go all the way to the end of the dough with the mixture.
Now, cut slashes evenly about 1 1/2 inches apart on both sides of the dough, but not touching the filling. forming strips on both sides.
Bring one strip from each side over the filling, braiding. Starting with the ends fold up the ends first and then fold the strips over the filling making a braid. Pinch the ends to seal. I then run my hands down the braid to even out the filling. Close any open seams. Brush the braid with egg white.
You can now sprinkle with sliced almonds if desired. Bake in a 375 degree oven for 15-20 minutes until the crust is golden brown and the filling is heated through.  The braid can be eaten hot or served cold. The braids also freeze well. When the braid is cold, wrap in plastic wrap, then in foil if freezing.
The directions sound complicated, but these aren't hard to make at all. Below are a few photos of some of the braiding steps.
chickenbroccolibraidassemble slits in the dough, but not touching the filling
chickenbroccolibraidassemble2 ends folded up over filling
chickenbroccolibraidassemble3 braiding from side to side
chickenbroccolibraidassemble4 completely braided and  ready to bake

 chicken broccoli braid1
In this photo I put both braids on one baking sheet when they were cooled down after baking.
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1 comment:

Nancy B said...

Thanks for the recipe, Elaine. I have saved it and can't wait to fix it!