Tuesday, January 27, 2015

Chicken Broccoli Braid

We love love love this meal in our house. It's fancy looking but super easy to make. You could even make the filling ahead of time and then your prep would take less than five minutes.

This original recipe comes from Pampered Chef. I tasted it at a party once and have been making it ever since! I've concocted my own version over the years to make it even easier and suit our own tastes more (i.e. leaving out the dill which is not my fave at all!)

3/4 cup Trader Joes tricolored frozen peppers (look like this)
1 bag steamable broccoli florets, 12oz (I buy Publix brand)
1 clove garlic, minced
1/2 tsp salt
3/4 cup mayo
1 can all-white-meat chicken, drained (or half rotisserie, or 1.5cups shredded chicken)
1 cup shredded cheddar cheese
2 packages of crescent rolls, butter flake flavor


If you have kids who are picky about veggies, you can heat the broccoli and peppers together in water for 5-7 minutes and then chop them all up into tiny pieces. I prefer to leave big chunks, which also makes the prep time faster and easier.

Place chicken in mixing bowl. Add salt, garlic, and mayo and mix. Heat broccoli (in the steamable bag) in the microwave for 4 minutes. Add to mixing bowl. Add frozen peppers and cheese. Mix everything together.

This next part sounds a lot more complicated than it is. I included pictures- that are terrible! sorry!- to make it easier to understand, but I promise after you do it once, it will take you no time at all.

Once the braid is complete, bake in the oven at 375 (I use convection on 350) for 15-18 minutes, or until golden brown.

Directions for Braid:
Open the crescent rolls long ways and roll out flat onto a rectangular baking sheet. This will give you four rectangles of dough. In each rectangle, cut four lines 3/4 of the way into the center so that you end up with 3 strips on each side of each rectangle. 

Lay the filling down the middle of the dough. Take one strip from each side, criss-cross or twist them once, and lay the excess in the middle.

Continue "braiding" all the way down.

There's usually two extra strips at the bottom which you may or may not choose to eat raw. ;) The Pampered Chef version adds an egg wash and slivered almonds at this point, but I don't usually fuss with this when it's just me and Matt eating. It does make a pretty finish if your serving company though!

Bake in the oven at 375 (I use convection on 350) for 15-18 minutes, or until golden brown.

Wah-lah! It's so yummy- I know you'll love it! ...and it looks like it was super hard to make, right?!


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