|Servings||Prep Time||Cook Time|
|6||30 mins||30 mins|
|1.||Pre-cook chicken in oven at 350 °F (175 °C) for 20 minutes. Dice chicken into cubes, should be 2-3 cups.|
|2.||Adjust oven to 375 °F (190 °C). In a large bowl, toss together chicken, broccoli, red bell pepper, garlic, mayonnaise, dill weed and salt.|
|3.||Unroll crescent roll dough, and arrange flat on a medium baking sheet. Pinch together perforations to form a single sheet of dough.|
|4.||Using a knife or scissors, cut 1" wide strips in towards the center, starting on the long sides. There should be a solid strip about 3" wide down the center, with the cut strips forming a fringe down each side.|
|5.||Spread the chicken mixture along the center strip. Spread cheese over the top of mixture (sharp cheddar cheese is also good).|
|6.||Fold the side strips over chicken mixture, alternating strips from each side. Pinch or twist to seal.|
|7.||Brush braided dough with the egg white, and press almond slivers gently into top of dough. Bake in the pre-heated oven 25 to 28 minutes, or until golden brown.|
There are 443 calories in 1 serving of Chicken and Broccoli Braid.
Calorie split: 45% fat, 32% carbs, 24% protein.
|Serving Size||1 serving|
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