Description
Chicken Broccoli Braid is a quick, flavorful, and visually impressive dinner that combines tender shredded chicken, fresh broccoli, and melted cheese all wrapped in a golden, flaky puff pastry braid. This wholesome and adaptable dish is perfect for busy weeknights, family meals, or entertaining guests with minimal fuss and maximum taste.
Ingredients
Scale
Main Ingredients
- 2 cups cooked and shredded chicken breast
- 1 1/2 cups fresh broccoli florets, blanched
- 1 1/2 cups shredded cheese (mozzarella or cheddar recommended)
- 1 sheet puff pastry, thawed
- 1/2 cup sour cream or cream cheese
Seasonings
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper, to taste
For Finishing
- 1 egg, beaten with 1 tablespoon water (egg wash)
Instructions
- Prepare the Filling: Cook and shred the chicken breast. Blanch the broccoli florets until bright green and tender-crisp. In a large bowl, combine the chicken, broccoli, shredded cheese, sour cream or cream cheese, garlic powder, onion powder, salt, and pepper. Mix thoroughly until the filling is creamy and evenly combined.
- Roll Out the Puff Pastry: On a lightly floured surface, lay out the puff pastry sheet and gently roll it to smooth out creases. Trim it into a long rectangle shape. Mark parallel strips along both long edges of the pastry to create flaps for braiding.
- Add the Filling: Spoon the chicken and broccoli mixture down the center of the prepared pastry rectangle, leaving space on each side for folding. Spread the filling evenly but avoid overfilling to prevent leaks during baking.
- Braid the Pastry: Starting at one end, fold the strips over the filling alternately from each side, creating a braided pattern that securely encloses the filling. Pinch the ends to seal.
- Brush and Bake: Brush the entire braid with the egg wash to achieve a golden, glossy crust. Place on a baking sheet and bake in a preheated oven at 375°F (190°C) for 25-30 minutes or until the pastry is puffed and golden brown. Allow to cool slightly before slicing and serving.
Notes
- Use room temperature ingredients to keep the filling creamy and dough pliable for neat braiding.
- Do not overfill the pastry to prevent leaking or sogginess.
- Chilling the braid before baking helps the dough hold its shape better.
- Use a sharp knife to make even slices for a polished presentation and easy serving.
- Brush the braid generously with egg wash for a shiny, golden crust.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/6 of braid)
- Calories: 350
- Sugar: 2g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 70mg