Tuesday, May 1, 2012

Broccoli Cheddar Chicken Bread

  •  2 cups cooked chicken bites
  • 2 cans Pillsbury Crescent rolls (flaky butter)
  • 2 cups cheddar cheese
  • 2 cups broccoli, frozen, steamed and chopped
  • 1/2 cup light mayonnaise
  • 1 egg yolk
  • Cook spray
  • 1 table spoon Italian seasoning for mixture
  • 1 table spoon Garlic powder for mixture
** I made two loafs because I did not have long enough cookie trays, and personally they were easier to handle.

  1. Preheat oven to 375 degrees 
  2. I cut the chicken into bite size pieces and mixed with garlic powder to give the chicken some seasoning, I baked the pieces for about 15 minutes on 375.
  3. Coat the cookie trays well with cooking spray.  Roll one can of rolls on each tray.
  4. Press each of the seams to form a single layer of dough.
  5. In a large bowl, combine chicken, cheese, broccoli, Italian seasoning, garlic powder and mayonnaise
  6. Spread mixture over the center of the dough evenly to create a log.
  7. Cut horizontal strips 1 inch apart down each side of the crescent dough.
  8. Fold the dough strips over the top of the chicken mixture,
  9. Brush the top of the braid with a beaten egg yolk and sprinkle Italian seasoning on top
  10. Bake for 28 – 30 minutes until golden brown.
Final Product



This is the bread cut in half

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