Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575
BRAIDED CHICKEN WRAP
Contributed by: Vy Zanatos
2 (13 oz.) cans chicken breast meat, shredded
1 cup chopped broccoli florets
1 cup shredded sharp cheddar cheese
1 or 2 cloves garlic, pressed
1 cup mayonnaise
1/2 to 1 cup chopped red or green bell peppers
2 tsp. dill weed
1/4 tsp. salt
1/2 can sliced water chestnuts, lightly chopped
2 packages crescent rolls
1 egg white, whipped
2-3 TBS slivered almonds
Combine the chicken breast, broccoli, cheese, garlic, mayonnaise, pepper, dill weed, salt and water chestnuts and mix well; refrigerate several hours or overnight to combine flavors.
Preheat oven to 375 degrees.
Unwrap one package of crescent roll dough. Arrange the wide sides of each dough shape back to back together down the middle of a large cookie sheet with the narrow points pointing outward. Overlap and continue with the other package of crescent rolls until the center of the pan is covered. Press center seam together. Spoon in the chicken mixture about 4 to 5 inches wide down the center of dough.
Lift the points of dough from either side toward the middle, making a half twist with each, then bring together in the middle and twist until the entire wrap looks like a braid.
Brush dough with beaten egg whites and sprinkle generously with almonds. Bake 25 to 30 minutes until golden brown. Serves 8 to 10.
(This recipe was contributed as part of a "Cook of the Week" feature.)