Chicken & Broccoli Braid
A bread braid filled with chicken, vegetables, and cheese. (half recipe - I have a smaller household)
A bread braid filled with chicken, vegetables, and cheese. (half recipe - I have a smaller household)
- Carbohydrate 25.788971929809 g
- Cholesterol 36.4182 mg
- Fat 23.7913546886247 g
- Fiber 0.970615628433049 g
- Protein 15.0673814597127 g
- Saturated Fat 7.34990706395433 g
- Serving Size 1 1 Serving (137g)
- Sodium 634.173116820667 mg
- Sugar 24.818356301376 g
- Trans Fat 7.233105481103 g
- Calories 381 calories
Step-by-step
- Preheat oven to 375 degrees. Combine broccoli, chicken, bell pepper, cheese, mayonnaise, dill mix, pressed garlic and salt in bowl; mix well.
- Unroll one package of the crescent rolls; do not seperate. Arrange longest sides of dough across width of a rectangular baking stone. Using a rolling pin, roll dough to seal perforations. ON longest sides of baking stone cut dough into strips 1 1/2 in.apart, 3 in. deep. (There will be 6 in. in the center for the filling.)
- Spread the filling over center of dough. To braid, lift dough strips across filling to meet in center, twisting each strip one turn. Continue alternating strips to form a braid. Tuck ends up to seal at end of the braid. Brush egg white over dough. Sprinkle with almonds. Bake 25-28 minutes or until deep golden brown.
Limited counter space dictates working efficiently with laminated doughs like crescent rolls, pressing the perforated seams flat to maintain structural integrity before filling. Binding the chopped chicken, broccoli florets, and sharp cheddar with mayonnaise creates a high-fat emulsion that prevents the lean meat from drying out during high-heat baking. Pressing the garlic releases its sulfur-containing compounds, interacting with the dill mix to season the dense protein matrix evenly. Brushing the exterior with a lightly beaten egg white promotes the Maillard reaction, yielding a crisp, glossy surface when subjected to 375 degrees.
Balancing the Plate
Pairing rich, pastry-wrapped proteins requires bright acidity to cleanse the palate between bites. Raw crisp vegetables tossed in a sharp vinaigrette provide necessary contrast against the dense, buttery crumb. Steamed asparagus drizzled with lemon juice offers a sulfurous note that mirrors the garlic in the filling without adding competing textures. Heavy starches should be avoided entirely; the dough already supplies significant carbohydrate weight.
- Assess doneness visually by observing the crust; a deep golden brown signals that the interior cheese has melted and the dough is fully baked.
- Watch for the almonds on top to turn fragrant and slightly toasted, ensuring the bake time has reached the 25 to 28 minute window.
- Prevent a soggy bottom crust by ensuring the baking stone absorbs preheated thermal energy fully before the dough touches the surface.
