Give your guests something to talk about. I love braids and twists and what they do for a table. Book a September show and I will show you how to change the way your guests look at your table. I made this today and the first comment was so cool and delicious too;) Pampered Chef Chicken & Broccoli Braid Ingredients: 1 1/2 cup chopped broccoli florets 2 cups chopped cooked chicken breasts 1/2 cup each of diced red, yellow, and orange bell pepper 1 cup shredded cheddar/Monteray cheese 1/2 cup mayonnaise 1 garlic clove, pressed 1 1/2 tsp All-Purpose Dill Mix or Montreal Chicken for smokey flavor 1/4 tsp salt 2 pkg (8 oz )refrigerated crescent dough 1 egg white, lightly beaten 2 tbsp slivered almonds(optional) Directions: Preheat oven to 375°F (190°C). Combine broccoli, chicken, bell pepper, cheese, mayonnaise, dill mix, pressed garlic and salt in large mixing; mix well. Unroll one package of the crescent dough; do not separate. Arrange longest sides of dough across width of Rectangle Stone. Repeat with remaining package of dough. Using Bakers Roller®, roll dough to seal perforations. On longest sides of baking stone, cut dough into strips 1 1/2 in. (4 cm) apart, 3 in. (7.5 cm) deep. (There will be 6 in./15 cm in the center for the filling.) Spread filling evenly over center of dough. To braid, lift dough strips across filling to meet in center, twisting each strip one turn. Continue alternating strips to form a braid. Tuck ends up to seal at end of braid. Brush egg white over dough. Sprinkle with almonds. Bake 25-28 minutes or until deep golden brown
Posted on: Mon, 28 Jul 2014 00:13:58 +0000
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