Kilty's Kitchen

Chicken and Broccoli Braid Categories: meats/main dish 2 cup chicken; cooked & cut up 1 cup broccoli (frozen-thawed); chopped 1/2 cup red bell pepper; chopped 1 clove garlic; pressed 4 oz (1 cup) sharp Cheddar cheese; shredded 1/2 cup mayonnaise 2 teaspoon dill 1/4 teaspoon salt 2 package (8 oz) crescent rolls 1 each egg white; lightly beaten 2 tablespoon almonds; slivered Preheat oven to 375°F. Place chicken, broccoli, bell pepper, garlic and cheese in large bowl. Mix gently. Add mayonnaise, dill and salt. Unroll 1 package of crescent dough; do not separate. Arrange longest sides of dough across width of large baking pan (9 x 13"). Repeat with remaining package of dough and seal perforations. Along long sides of dough, cut strips 1 1/2 inches apart, 3 inches deep using a pizza cutter or knife. (Be sure to leave about 6 inches in the center for the filling). Spread filling evenly over middle of dough. To braid, lift opposite strips of dough across mixture to meet in center, twisting each strip one turn. Continue alternating strips to form a braid. Tuck ends under to seal at end of braid. Brush egg white over dough using a pastry brush. Sprinkle with almonds. Bake 25 - 28 minutes until deep golden brown. Contributor: Pampered Chef