| 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. |
