Chicken and Broccoli Braid

Ingrédients

• 1/4 tsp kosher salt
• 2 tbsp slivered almonds
• 16 crescent rolls
• 1/2 cup light mayonnaise
• 2/3 cup reduced fat shredded Mexican cheese
• 1 oz egg white
• 1 tsp dill weed
• 1 tasse, haché broccoli
• 1 cuillère à café crushed garlic
• 1/2 tasse, haché red bell pepper
• 1 lb chicken breast meat

Directives

1. Pre-cook chicken in oven at 350 °F (175 °C) for 20 minutes. Dice chicken into cubes, should be 2-3 cups.
2. Adjust oven to 375 °F (190 °C). In a large bowl, toss together chicken, broccoli, red bell pepper, garlic, mayonnaise, dill weed and salt.
3. Unroll crescent roll dough, and arrange flat on a medium baking sheet. Pinch together perforations to form a single sheet of dough.
4. Using a knife or scissors, cut 1" wide strips in towards the center, starting on the long sides. There should be a solid strip about 3" wide down the center, with the cut strips forming a fringe down each side.
5. Spread the chicken mixture along the center strip. Spread cheese over the top of mixture (sharp cheddar cheese is also good).
6. Fold the side strips over chicken mixture, alternating strips from each side. Pinch or twist to seal.
7. Brush braided dough with the egg white, and press almond slivers gently into top of dough. Bake in the pre-heated oven 25 to 28 minutes, or until golden brown.