Chicken Crescent Braid

Recipesfull introduces to you: Chicken Breast Recipes. (Chicken Crescent Braid). This is a beautiful stuffed crescent braid! The filling tastes great and the presentation is beautiful. This is great for family gatherings and/or feasts of any kind. But, of course, can be made for a normal four family meal. For seasoning, I like adobo and non-coloring sazon goya.

Brief

Prep 1hr

Cook: 25 mins

Total: 1hr25 mins

Servings: 12

Yield: 1 braided loaf

Chicken Crescent Braid

Ingredients

2 (10 ounce) cans refrigerated crescent rolls

4 small white potatoes with skin

½ pound fresh green beans

cut into 1 inch pieces

3 medium carrots

peeled and chopped

3 tablespoons vegetable oil

2 skinless

boneless chicken breast halves - cut into 2 inch pieces

2 eggs

beaten

1 cup dry bread crumbs

1 (16 ounce) container sour cream

2 tablespoons country Dijon-style mustard

1 teaspoon adobo seasoning

1 pinch salt and black pepper to taste

Meat and Poultry

Directions

Step 1

Cook potatoes in a microwave on high heat until soft about 15 minutes.

Step 2

Place carrots and green beans into a medium saucepan of boiling water and cook to soften about 5 minutes.

Step 3

In a large skillet heat oil over medium heat. Dip chicken strips into beaten egg coat in bread crumbs and cook in hot oil until golden brown on both sides. Remove to paper towels to cool. Then cut chicken strips into cubes.

Step 4

Cut softened potatoes into cubes. Place potato cubes carrots green beans and chicken cubes into a large bowl. Gently stir in sour cream and mustard; season with adobo and salt and pepper to taste.

Step 5

Lightly sprinkle a baking sheet with flour. Unroll crescent roll dough from one can onto a baking sheet; pinch the perforations together to form a single sheet of dough. Repeat with the remaining roll; lay it out beside the first sheet of dough and pinch to connect the two together. The dough should now be about 12 inches long and 7 inches wide. Roll out the dough until it is about 20 inches long and 12 inches wide.

Step 6

Preheat oven to 350 degrees F (175 degrees C). Spoon the filling directly down the center of the dough leaving 1-inch margins at the top and bottom and 3-inch margins at the sides. With scissors cut 1-inch strips from the margins of the two long sides (6 strips in all). At the top and bottom fold the dough in about 1 inch. Then take one strip and lay it across the filling from corner to corner. Pinch to seal. Lay across another strip from the opposite corners. Repeat until all of the strips are braided across the dough. Brush the top with egg wash.

Step 7

Bake in a preheated oven until golden brown about 20 minutes.

Nutritional Information

Chicken Crescent Braid

Servings Per Recipe:12

Calories: 420.9

% Daily Value *

Protein: 12.6g 25%

Carbohydrates: 38.9g 13%

Dietary Fiber: 2.9g 12%

Sugars: 5.7g

Fat: 23.4g 36%

Saturated Fat: 8.5g 43%

Cholesterol: 59.6mg 20%

Vitamin A Iu: 2973.4IU 60%

Niacin Equivalents: 5.3mg 41%

Vitamin B6: 0.3mg 17%

Vitamin C: 15.5mg 26%

Folate: 38.6mcg 10%

Calcium: 84.8mg 9%

Iron: 2.5mg 14%

Magnesium: 32mg 11%

Potassium: 441.2mg 12%

Sodium: 552.3mg 22%

Thiamin: 0.1mg 13%

Calories From Fat: 210.7

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.