Well........once again I have been scanning Pinterest to get some dinner ideas and came across this Broccoli Cheddar Chicken Braid. I love making these braids, they are so much fun to make!
I pretty much made the original recipe but I had to put a couple of my own tweaks here and there. The main thing I did different was to use the no seam Pillsbury dough and to add cornmeal to the parchment
before I set the dough on it. This kept the dough from sticking and added a great crunchy texture to the bread which can sometimes get a little soggy. I also added garlic and thyme (because they are my favorite!)
to the chicken to mixture for added flavor.
Cornmeal Dusted Chicken Broccoli and Cheese
Braid with Thyme and Rosemary
adapted from Three Kids and Us
2 cans Pillsbury No Seam Dough
1 rotisserie Chicken, deboned and chopped
2 cups Cheddar Cheese, shredded
3 cups Broccoli, frozen, cooked and chopped
1/2 cup light mayonnaise
1/4 cup light sour cream
1 teaspoon dried thyme leaves
1/2 teaspoon granulated garlic
2 egg yolks, beaten
cornmeal for dusting
Preheat oven to 375 degrees.
On a parchment paper lined cookie sheet, sprinkle paper with cornmeal and
spread both cans of dough length wise to form a long rectangle.
In a large bowl, combine chicken, cheese, broccoli, mayo, sour cream, thyme
Spread mixture over the center of the dough evenly to create a log.
Using kitchen shears , cut horizontal strips 1 inch apart down each side
of the dough.
Fold dough strips over the top of the chicken mixture, alternating left and
right to create a braid.
Brush the top of the braid with the beaten egg yolk and sprinkle rosemary
Bake for 30 minutes or until golden brown.