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Makeover Chicken 'n' Broccoli Braid Recipe

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A beautiful chicken and pastry braid delivers both on taste and presentation. It's rich, creamy, full of chicken and veggies, and surrounded with a crispy, flaky crust.

This recipe is:

Healthy

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8 Servings
Prep: 25 min. Bake: 15 min.

Ingredients

2 cups cubed cooked chicken breast
1 cup chopped fresh broccoli
1 cup (4 ounces) shredded reduced-fat cheddar cheese
1/2 cup chopped sweet red pepper
2 teaspoons dill weed
2 garlic cloves, minced
1/4 teaspoon salt
1/4 cup reduced-fat mayonnaise
1/4 cup reduced-fat plain yogurt
2 tubes (8 ounces each) refrigerated reduced-fat crescent rolls
1 egg white, lightly beaten
1 tablespoon slivered almonds

Directions

In a large bowl, combine the first seven ingredients. Stir in mayonnaise and yogurt. Unroll both tubes of crescent dough onto an ungreased baking sheet; press together, forming a 15-in. x 12-in. rectangle. Seal seams and perforations. Spoon filling lengthwise down the center third of dough.
On each long side, cut dough 3 in. toward the center at 1-1/2-in. intervals, forming strips. Bring one strip from each side over filling; pinch ends to seal. Repeat. Pinch ends of loaf to seal.
Brush with egg white; sprinkle with almonds. Bake at 375° for 15-20 minutes or until crust is golden brown and filling is heated through. Yield: 8 servings.

Nutrition Facts: 1 slice equals 338 calories, 16 g fat (5 g saturated fat), 40 mg cholesterol, 723 mg sodium, 28 g carbohydrate, 1 g fiber, 19 g protein.

Makeover Chicken 'n' Broccoli Braid published in Light & Tasty April/May 2007, p9

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