Chicken and Broccoli Braid

March 22, 2011

This past week I experimented with a Chicken Braid. After posting a meal planning question on FB, I was introduced to them. I love finding new and creative ways to serve the same ol’ chicken and veggies. I especially loved how pretty this presented and how deliciously yummy it tasted.

As always, I almost never stick to the original recipe. I have a hard time not adding things I have in my fridge, or substituting for things I don’t have. This time was no different, although, the first go around I stuck pretty close to the recipe. This is my version, adapted from

I have made this recipe twice now. The first time I followed the original recipes suggestion to use Pillsbury Crescent dough (approx $1.80 on sale at Superstore). After unrolling the dough, you needed to pinch together the perforations to make one single piece of dough. I found this really finicky after wards when trying to braid the dough, as my pinching didn’t hold. The second time around I purchased puff pastry dough (in the freezer aisle, $4.00 for two 10″ sheets), and found it way easier to work with. The end result was a much prettier looking braid and even more delicious and flaky tasting dough. Next time I’m going to give making my own dough a whirl!

Chicken and Broccoli Braid
1-2 cups diced, cooked chicken meat (***this is a great day 2 meal, use whatever leftover chicken you have from day 1)
1 cup fresh broccoli, chopped
4-5 mushrooms, sliced
1/2 cup red bell pepper, chopped
1 clove crushed garlic
1 cup shredded Cheddar cheese
1/2 cup mayonnaise
1 teaspoons dried dill weed
1/4 teaspoon salt
1/4 cup diced onion
1 box puff pastry  or 2 (8 ounce) packages refrigerated crescent rolls
1 egg white, beaten
  1. Pre-heat oven to 375 degrees F (190 degrees F).
  2. In a large bowl, toss together chicken, broccoli, mushrooms, red bell pepper, garlic, cheddar cheese, mayonnaise, dill weed, salt, and onion.
  3. Unroll puff pastry dough, and arrange flat on a medium baking sheet (***if using crescent dough – pinch together perforations to form a single sheet of dough) Using a knife, cut strips approx 1 inch apart and about an inch long in towards the center, starting on the long sides. There should be a solid strip about 3 inches wide down the center, with the cut strips forming a fringe down each side. Spread the chicken mixture along the center strip. Fold the side strips over chicken mixture, alternating strips from each side. The above recipe will make two braids.
  4. Brush braided dough with the egg white. Bake in the preheated oven 25 to 28 minutes, or until golden brown.
  5. Serves approx 5-6 adults.

The thing I love most about this recipe/concept is that it is a super flexible. You can throw in whatever you have in the house, making your own filling combination. I bet a pizza variety would be yummy with tomato sauce, pepperoni, mushrooms, onions, cheese…mmm, I think that is next on my list! I’d love to hear if you found an award-winning combination!




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