January 31st

We fixed this pampered chef recipe for lunch at work today. One of the fortunate thing about working in a place with a full kitchen is actually being able to cook for lunch.

Chicken and Broccoli Braid
6 servings
2 cups diced, cooked chicken (Nancy used a can of chicken)
1/2 cup red bell peppers, chopped
1 cup shredded Cheddar cheese
2 teaspoons dried dill weed
2 tablespoons slivered almonds
2 cans refrigerated crescent dinner rolls
1 egg white, beaten
1 cup fresh broccoli, chopped
1 clove crushed garlic
1/2 cup mayonnaise
1/4 teaspoon salt
1/4 cup diced onions

Preheat oven to 375 degrees F.In a large bowl, toss together chicken, broccoli, red bell pepper, garlic, cheddar cheese, mayonnaise, dill weed, salt, almonds and onion.Unroll crescent roll dough, and arrange flat on a medium baking sheet. Pinch together perforations to form a single sheet of dough. Using a knife or scissors, cut 1 inch wide strips in towards the center, with the cut strips forming a fringe down each side. Spread the chicken mixture along the center strip. Fold the side strips over chicken mixture, alternating strips from each side. Pinch or twist to seal. Brush braided dough with the egg white. Bake in the preheated oven 25 to 28 minutes, or until golden brown.