My friend Nicole has a fun cooking website that I love to check out! She has 3 little boys who I dare say are as picky, if not more so, than my own 2 boys. That’s a relief! This recipe was actually inspired by her Chicken and Swiss Crescent Braid recipe. My husband does not eat mayo or mustard…ever…so I had to think a little differently. Below is my version.
2 boneless, skinless chicken breasts seasoned with Adobo with pepper (if you aren’t familiar with this seasoning, add it to your pantry asap!) and baked until thoroughly cooked, then shredded
1 roll Pillsbury crescent recipe creations dough
2 T all purpose flour
1 C broccoli, steamed and cut into small pieces
1/3 C cream cheese
2 slices reduced-fat swiss cheese
1 T egg white (I used the stuff from the carton)
1. Preheat your oven according to the Pillsbury dough directions. (I forget how hot the oven was!) On a clean surface, scatter flour. Unroll dough from tin and then, using a rolling pin, stretch out until dough is roughly 1/4 inch thick.
2. Combine the chicken, cream cheese and broccoli until the cream cheese is smoothed out/without lumps. (My broccoli was still warm and the cream cheese was room temp when I combined.) Spread down the middle of the crescent dough. Cut each piece of swiss cheese in half (triangle) and place 4 pieces down the roll.
3. Fold the left and right sides of the dough over the top of the filling, creating a pocket. You can roll the ends or fold them. Brush with egg whites and bake until brown and bubbly!
Nicole’s braid is way prettier, but this tasted good too!