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A Cookbook of Memories

Main Dishes

CHICKEN AND BROCCOLI BRAID 
Sylvia Ralph, Kirkland Park United, Winnipeg, MB

2 cups cooked chicken, chopped 1 tsp dried dill weed
1 cup broccoli, chopped 1/4 tsp salt
1/2 cup red pepper, chopped 2 pkg. refrigerated Crescent Rolls
1 clove garlic, pressed 1 egg white, beaten
4 oz. sharp cheddar, shredded 2 Tbsp slivered almonds
1/2 cup mayonnaise
Preheat oven to 375 degrees. Place chicken, broccoli, garlic and cheese in a bowl and mix gently. Add mayonnaise, dill and salt and mix well. Unroll 2 pkgs of crescent dough with longest sides of dough along the width of a cookie sheet. With fingers, press to seal perforations. On longest sides of the sheet, cut dough into strips 1 1/2 inches apart and 3 inches deep using a pizza cutter. There will be about 6 inches uncut in the centre for the filling. Spread filling evenly over the dough. To braid, lift strips of dough across mixture to meet centre, twisting each strip one turn. Tuck ends under. Brush with egg white. Bake 25 - 28 minutes.

 
 
 

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Box 159, Fort Qu'Appelle, Saskatchewan Canada S0G 1S0
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