This is a simple recipe with very few ingredients, but pack a punch in flavor! It does take a little more than 30 minutes, but that is because it bakes for 25 minutes. However there is very little prep-time! I love the simple flavors and that is has only 7 ingredients! My family loved this!
Pre-heat oven to 370 degrees.
Line backing sheet with parchment paper.
Roll out refrigerated crescent dough to form a large rectangle. Pinch seams. This will almost entirely fill your baking sheet.
Mix mayo with egg yolk
Then add chicken, cheese (all but a little handful), and steamed broccoli florets and toss.
**There is really no reason to add any extra seasons other than rosemary, as the cheddar is salty; and the chopped chicken has some flavor as well. However, if you taste it and find it needs more season, by all means add salt and pepper.
Form a long log of this mixture in the middle of your dough - I used my hands to shape it - messy, but purely effective and I get to lick my fingers!
Wash your licked fingers and then fold dough over mixture in a braided pattern. I did this by cutting one inch strips down each side of the formed mixture. Then folded each section over in a criss-cross pattern. Trust me - it really didn't look pretty and I had to stretch the already thinning dough and pinch to keep the mixture from poking out.
Then I sealed up the ends by pinching the dough together as well. Next time, I think I'll just fold each side over and call it Cheesy Chicken Broccoli Stuffed Bread Loaf... or something along those lines!
Baste Bread Loaf with egg white wash and sprinkle with chopped fresh rosemary (you can use dried, but honestly, the fresh stuff is the BEST!)
Next pop it in the oven for 25 minutes. I reserved a little handful of cheddar and topped the bread with it about 10 minutes out so it melts.
When the bread turns a lovely golden brown and the cheese gets all melt-y on top you know it's done!
I slice with an electric knife... it makes for easy cutting and it is so much easier to cut! I slice it about a inch thick and serve with fresh fruit.
Use a good quality, flavorful chicken. This is key to getting a great flavor base for such a simple dish! Get your favorite rotisserie or cook up some chicken tenderloins. I sauteed 6-7 extras the evening before for another dish I'd prepared and just stored them in the fridge to be used for this recipe! I think I used about 6 pieces, though because I caught my husband snacking on one!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (287g) | ||
Recipe Makes: 5 Servings | ||
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Calories: 615 | ||
Calories from Fat: 285 (46%) | ||
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Amt Per Serving | % DV | |
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Total Fat 31.7g | 42 % | |
Saturated Fat 10.5g | 53 % | |
Monounsaturated Fat 3.8g | ||
Polyunsanturated Fat 3.5g | ||
Cholesterol 105.5mg | 32 % | |
Sodium 1152.6mg | 40 % | |
Potassium 401.8mg | 11 % | |
Total Carbohydrate 42.5g | 13 % | |
Dietary Fiber 2.4g | 10 % | |
Sugars, other 40.1g | ||
Protein 36.7g | 52 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 615
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