With a Grateful Prayer and a Thankful Heart: 9/9/12 - 9/16/12

Wednesday, September 12, 2012

Braided Chicken Almondine

This post is for our daughter, Jill.
A recipe she grew up with and now often makes when having friends over because it is tasty, easy and pretty to serve. It is her go-to recipe (when she can find it)
Now she won't have to pay her dad a dollar for calling (again) for the recipe.
That is what he charges for repeatedly reading a recipe.
Come to think of it, he has never seen one penny of this tab.
Braided Chicken Almandine
(the spelling on the original  Pillsbury recipe)

Heat oven to 350
1 1/2 cups chopped, cooked chicken
3/4 cup shredded cheddar
1/2 cup sour cream
1/3 cup chopped, slivered almonds
1Tbl Dijon mustard
1/4 tsp pepper
1 clove garlic, minced
1 can refrigerated crescent rolls
1 egg, beaten (if multiple recipes are made, 1 egg is still enough)
2 Tbl slivered almonds
(Because we like peas, I toss some in as well.  About 1/2 cup)

In large bowl, combine filling ingredients. Separate dough into 2 long rectangles. Place on ungreased cookie sheet with long sides overlapping 1/2”. Firmly press perforations and edges to seal. Press to form 14x9 rectangle. Spoon chicken mixture in 3” strip lengthwise down center of dough. Cut 1” strips of dough from chicken to edge. Fold strips of dough at an angle alternating sides. Brush with egg, sprinkle with almonds.

Bake at 350 for 30 to 35 minutes or until golden brown
8 servings


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