chicken yogurt recipe
Chicken and Broccoli Braid (and It's Diabetic Friendly, Too!)
If you are tired of fixing chicken in the same old ways and want to surprise your family and/or friends with something different, this Chicken Broccoli Braid recipe is for you! Not only does it make a pretty presentation but it is almost a meal by itself. This one dish contains your meat, veggies, dairy, and bread all-in-one. Just add a salad and a simple dessert, if desired, and you have your meal!
CHICKEN 'N' BROCCOLI BRAID
2 cups cooked chicken breast, cubed
1 cup chopped fresh broccoli
1 cup shredded reduced-fat cheddar cheese
1/2 cup chopped red bell pepper
2 tsp dill
2 garlic cloves, minced
1/4 tsp salt
1/4 cup reduced-fat mayonnaise
1/4 cup reduced-fat plain yogurt
2 tubes refrigerated reduced-fat crescent rolls
1 egg white, lightly beaten
1 tbsp slivered plain almonds
Preheat oven to 375 degrees. In a large mixing bowl, combine chicken, broccoli, cheese, red pepper, dill, garlic and salt. Stir in mayonnaise and yogurt. Unroll both tubes of crescent roll dough onto an ungreased baking sheet and press together forming a rectangle. Seal seams and perforations. Place chicken mixture down the center third of the dough. On each long side, cut dough 3-inches toward the center and about 1 1/2-inch intervals, forming strips. Bring one strip from each side of filling and pinch ends together to seal. Repeat the process until reaching the end. Pinch ends of loaf on both ends to seal in the mixture. Brush top with egg white and sprinkle almonds over the top. Bake for 15-20 minutes until the crust is golden brown and the filling is heated through.
1/8 of this recipe has 28 g carbs and 19 g protein.
Serve with a salad and you have a meal!
Enjoy!
About the Author
For more of Linda's recipes and diabetic writings, visit her blog at http://diabeticenjoyingfood.squarespace.com
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