Chicken 'N' Broccoli Braid
Ingredients
- 2 cups cubed cooked chicken breasts ⓘ
- 1 cup chopped fresh broccoli ⓘ
- 4 ounces shredded reduced-fat cheddar cheese ⓘ
- 1/2 cup chopped sweet red pepper ⓘ
- 2 teaspoons dill weed ⓘ
- 2 garlic cloves, minced ⓘ
- 1/8 teaspoon salt ⓘ
- 1/4 cup low-fat mayonnaise ⓘ
- 1/4 cup low-fat plain yogurt ⓘ
- 2 (8 ounce) tubes refrigerated reduced-fat crescent rolls
- 1 egg white, lightly beaten ⓘ
- 1 tablespoon slivered almonds ⓘ
Instructions
- 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 & Diet Analysis (per serving)
696
kcal
35% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).