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Tuesday, June 25, 2013

Facebook Recipe Broccoli Cheddar Chicken Crescent Braid

Today is recipe Tuesday and I'm going to review another Facebook recipe.  It was the Broccoli Cheddar Chicken Crescent Braid.  Here is the recipe.  I made half a batch.  It was quite good and easy to put together.  It was a little dry and I over baked it a little.  Make sure the chicken and broccoli are chopped into small pieces or it won't slice well.  It isn't a very pretty picture but food is harder to photograph than you might think.  I make another recipe that tastes almost the same, but I think I like it a little better.  Lattice Topped Chicken



Broccoli Cheddar Chicken Crescent Braid

2 cans Pillsbury Original Crescent Rolls

2 cups chicken chunks, cooked

2 cups cheddar cheese

2 cups broccoli, frozen, steamed and chopped

1/2 cup light mayonnaise

1 egg yolk

Fresh rosemary

Prepare and bake like this:

Preheat oven to 375 degrees F. On a parchment paper lined cookie sheet, spread both cans of crescents length wise to form a long rectangle. Press each of the seams to form a single layer of dough. In a large bowl, combine chicken, cheese, broccoli and mayonnaise. Spread mixture over the center of the croissant dough evenly to create a log.

Using a sharp knife, cut horizontal strips 1 inch apart down each side of the crescent dough. Fold the dough strips over the top of the chicken mixture, alternating left and right to create a braid.

Brush the top of the braid with a beaten egg yolk and sprinkle fresh rosemary on top. Bake for 28 – 30 minutes until golden brown.