Chicken Braid

  • 1 cup broccoli florets, chopped
  • 2 cups Delicious Orchards rotisserie chicken, chopped
  • 1/2 cup red bell pepper, diced
  • 1 cup Cabot sharp cheddar cheese, shredded
  • 1/2 cup mayonnaise
  • 1 tsp. fresh dill, chopped
  • 1 garlic clove, minced
  • 1/4 tsp. salt
  • 2 pkgs. refrigerated crescent dough
  • 1 egg white, slightly beaten
  • 4 TBS slivered almonds (divided equally)

Preheat oven to 375 degrees. Place chicken and broccoli in a food processor and process until it has a rough chop consistency. In a large mixing bowl, add all ingredients reserving 2 tablespoons of almonds and combine well. Unroll 1 package of crescent dough but do not separate crescents. Arrange longest side of dough across width of cookie sheet. Repeat with the remaining package of dough. To seal perforations, roll dough. On the longest side of cookie sheet, using a paring knife, cut dough into strips 1 1/2inch wide and 3 inch deep. There will be 6 inches in the center for the filling. Spread filling evenly over middle of dough. To braid, lift two opposite strips of dough up, twist once, then lay over filling so that ends meet at the center. Lightly pinch ends together. Continue alternating strips to form a braid. Tuck ends up to seal at end of braid. Brush egg white over dough. Sprinkle with remaining almonds. Bake at 375 degrees for 25 to 28 minutes or until deep golden brown. Oven times and temperatures may vary. Cut and serve.