CHICKEN 'N' BROCCOLI BRAID
A beautiful chicken and pastry braid delivers both on taste and preparation. It's rich, creamy, full of vegetables and chicken and surrounded with a crispy, flaky crust.
Provided by weekend cooker
Categories Vegetable
Time 40m
Yield 1 braid, 8 serving(s)
Number Of Ingredients 12
Steps:
- In a large bowl, combine the first 7 ingredients.
- Stir in mayonnaise, and yogurt.
- Unroll both tubes of crescent dough onto an ungreased baking sheet, pressing together forming a 15 inch by 12 inch rectangle.
- Seal seamsand perferations.
- Spoon filling lengthwise down the center third of dough.
- On each long side, cut dough 3 inches toward the center at 1 1/2 inch intervals, forming strips.
- Bring one strip from each side over filling and pinch ends to seal.
- Repeat.
- Pinch ends of loaf to seal.
- Brush with egg white, and sprinkle with almonds.
- Bake at 375 degrees for 15-20 minutes or until crust is golden brown, and filling is heated through.
Nutrition Facts : Calories 131.6, Fat 6, SaturatedFat 2.5, Cholesterol 37.8, Sodium 184.7, Carbohydrate 3.2, Fiber 1, Sugar 1.4, Protein 15.9
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