Makeover Chicken 'n' Broccoli Braid
I have always made the original Chicken 'n' Broccoli Braid (to see the recipe click here);
But to be honest it is not the greatest for you!
(probably why it taste so good right?!)
I am the last person you will see making "diet" food.
I personally believe that if it doesn't taste good you just shouldn't eat it!
Taste of Home has a recipe line called "Cooking Light". It is wonderful and highly suggest it, they take yummy not so good for you favorites and give them a makeover to be a bit healthier.
Here is a lighter version of a family favorite.
Directions
- In a large bowl, combine the first seven ingredients. Stir in mayonnaise and yogurt. Unroll both tubes of crescent dough onto an ungreased baking sheet; press together, forming a 15-in. x 12-in. rectangle. Seal seams and perforations. Spoon filling lengthwise down the center third of dough.
- On each long side, cut dough 3 in. toward the center at 1-1/2-in. intervals, forming strips. Bring one strip from each side over filling; pinch ends to seal. Repeat. Pinch ends of loaf to seal.
- Brush with egg white; sprinkle with almonds. Bake at 375° for 15-20 minutes or until crust is golden brown and filling is heated through. Yield: 8 servings.
Nutrition Facts: 1 slice equals 338 calories, 16 g fat (5 g saturated fat), 40 mg cholesterol, 723 mg sodium, 28 g carbohydrate, 1 g fiber, 19 g protein.
Ingredients
- 2 cups cubed cooked chicken breast
- 1 cup chopped fresh broccoli
- 1 cup (4 ounces) shredded reduced-fat cheddar cheese
- 1/2 cup chopped sweet red pepper
- 2 teaspoons dill weed
- 2 garlic cloves, minced
- 1/4 teaspoon salt
- 1/4 cup reduced-fat mayonnaise
- 1/4 cup reduced-fat plain yogurt
- 2 tubes (8 ounces each) refrigerated reduced-fat crescent rolls
- 1 egg white, lightly beaten
- 1 tablespoon slivered almonds
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