Saturday, November 10, 2007

Chicken and Broccoli Braid

Prep: 25 minutes
Cook: 15 minutes
Yield: 8 servings

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

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.
Tips and Tricks
The few times I have made this, the center of the crescent rolls didn't cook all the way through in 20 minutes, so I would recommend cooking at a lower temperature for a longer period of time so the braid cooks thoroughly without burning. I also used green pepper and full fat cheese, but I used sharp cheddar. The stronger flavor means you can use less cheese overall. I also used thawed frozen broccoli and omitted the almonds. The prep took a lot less than 25 minutes.
Make It Healthier
Omit the salt.
How Kids Can Help
Measure ingredients. Unroll crescent rolls. Mix and spread filling.
Nutrition Facts
1 slice equals 338 calories, 16 g fat (5 g saturated fat), 40 mg cholesterol, 723 mg sodium, 28 g carbohydrate, 1 g fiber, 19 g protein

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