Sunday, June 5, 2016

Italian Chicken Braid

Doesn't it look delicious?  Great for a meal or appetizer, brought to you by the Pillsbury kitchens.

Quick, easy and delicious is what I love about this recipe.  It is also a starting point recipe with lots of room for versatility.  I would love to include fresh mushrooms.  

A great recipe for beginners in the kitchen who want to impress their guests.


    • 1 box (8 oz) Green Giant™ Simply Steam™ frozen garden vegetable medley
    • 2 cups chopped cooked chicken breast 
    • 1 cup grated Parmesan cheese 
    • 1/2 cup mascarpone cheese 
    • 2 teaspoons Italian seasoning 
    • 2 cans Pillsbury™ refrigerated Crescent Dough Sheet 
    • 1 egg white, beaten


Heat oven to 375°F. 

Line large cookie sheet with parchment paper. 

Microwave frozen vegetables using directions from the box, 2 to 3 minutes to thaw.

Mix vegetables, chicken, Parmesan and mascarpone cheeses in large bowl; stir in Italian seasoning.

  • Unroll both dough sheets on the cookie sheet, overlapping long sides to make 15x13-inch rectangle and press seam to seal. 
  • Spoon chicken mixture in the center center of the rectangle in 6-inch-wide strip. 
  • Make cuts 1 inch apart on each long side of rectangle to within 1/2 inch of filling. 
  • Fold strips of dough diagonally over filling, alternating from side to side and pressing to seal. 
  • Brush with beaten egg white.
Bake 22 to 28 minutes or until crust is deep golden brown. Let stand 5 minutes.

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