From Old Ruby's kitchen

meals chicken

Pampered Chef Chicken Broccoli

Ingredients 

  • 1 cup broccoli florets fresh, uncooked 
  • 2 cups cooked chicken breastsabout 2 breasts 
  • 1/2 cup red bell pepper finely chopped 
  • 4 ounces sharp cheddar cheeseshredded 
  • 1/2 cup mayonnaise 
  • 2 teaspoons dill weed dried 
  • 1 clove garlic minced 
  • 1/4 teaspoon salt 
  • 2 packages crescent rollsrefrigerated 
  • 1 large egg white 

  • 2 tablespoons slivered almonds 

  • Chicken: I use chicken breast that is leftover or I quickly make it in the air fryer. 
  • Broccoli: You will need about half of a small head of fresh broccoli, cut into florets. I like to make the pieces pretty small, but you can leave them bigger if you like. 
  • Bell Pepper: Only about half of a small bell pepper, I like to chop it into pretty small pieces. 
  • Cheese: Freshly grated sharp cheddar cheese. 
  • Mayonnaise: I’ve only made this with full fat mayonnaise, but you could use reduced fat mayo. 
  • Dill: Dried dill weed. 
  • Garlic: Fresh, minced garlic. If you love garlic you can use more than one clove. 
  • Salt: I like to use kosher or sea salt. 
  • Crescent Dough: This recipe calls for store bought refrigerated crescent rolls or sheets, but if you have a great recipe that you love. 
  • Egg White: One egg white from a large egg. 
  • Almonds: The recipe calls for slivered almonds but you could also use sliced almonds. 

 Preheat your oven to 375°F. In a large bowl add in the broccoli florets, chicken breast chunks, red bell pepper, and garlic. Mix together well. 

  1. Next, add in the cheese, mayo, salt, and dill. Combine gently. 
  2. Spread out a large piece of parchment paper. Open one can of crescent rolls and unroll it onto the parchment so that the length runs from left to right. 
  3. Open the next can of rolls and lay it right next to the first one. Press all of the seams together to ensure none of the filling leaks out. If you are using the crescent dough sheets you only have to press together the middle seam. 
  4. Pour the filling into the center of the dough, keeping it about an inch away from the top and bottom. 
  5. Starting on one side of the dough, cut it into 1-inch strips at a slight diagonal until you have about 10 strips. Repeat the same on the other side. 
  6. At one end, pick up one of the strips and set across the filling. Then grab the strip on the opposing side and set it across the first strip. Make sure to seal any open gaps so that no filling leaks out. Continue down the whole length of the braid. 
  7. Brush egg white on the dough with a pastry brush. Sprinkle on almonds. 
  8. Bake for 20-22 minutes. 
  9.