Chicken Braid from homemade brioche dough

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I’ve discovered the easiest crescent dough ever. It’s made in a plastic shoe box and you don’t even have to knead it. The dough is called brioche and it has all the endless possibilities as regular crescent dough AND it’s freezer friendly. Imagine having this dough available in your fridge at all time, just like Pillsbury crescents. It has a 5 day shelf life unless frozen. I tested the freezer method using 2-1 pound packages. I thawed them the night before I was planning this recipe, chicken braid. It works just like the store-bought seamless crescent roll package.

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I grabbed my bag of convenience chicken and brioche dough from the thawing box in the fridge. I dusted my baking stone and the dough with flour and proceeded to roll it into a flat rectangle. It’s a bit stickier than store-bought, so don’t be afraid to add the flour. Roll with a rolling pin-it’s like play-dough. Have fun.

My filling consisted of  1 1/2 cups of cooked diced chicken, 1 tsp. Italian seasoning, 1 cup of cheddar cheese and a small handful of fresh chopped spinach. Broccoli works too, I’ve made it this way. I also added finely diced bell pepper, but the possibilities are endless. Think hot pocket fillings. Or go fancy and use a Pampered Chef recipe (I’ve used the one with the lemon rind and minced garlic before). Notice one side has the spinach and one side doesn’t. My kids oppose spinach so I made theirs with chicken and cheese and added the veggies to the other half in the bowl. The filling goes right down the middle and I cut strips on both sides with a pizza wheel.

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Next, I alternate the strips, just like I do for stromboli. They crisscross one strip at a time. No worries, if you come up odd on one end.

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Bake at 375 for 30-35 minutes, depending how much filling you have inside. You want it to be a golden brown and the filling to be nice and hot. Frozen veggies take longer to warm up.

Printable Brioche recipe. You’re on your own for the filling or use my idea above.

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Extra slices can be cooled and plastic wrapped, frozen for future lunches or quick individual dinners. What you don’t have any extra slices? We didn’t because I didn’t make two braids, but next time, I am definitely doing this. I did double bubble and reheat our twice baked potatoes from the freezer while the braid baked-recipe coming soon.

Enjoy a night off if you’ve baked an extra one of these delicious braids. Thaw 24 hours in the fridge and reheat in foil for 20-30 minutes. Enjoy with a bagged salad or deliver this unique meal to someone. Do you have some filling ideas for a chicken braid? We’d love to hear them.

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Comments

  1. Auntie Ruth says:

    Girl – you’re gonna make me a fancy cook yet – I love it and learn from you every time I read what you write. So proud of you!! Love, A. Ruth

  2. Say, you got a nice blog.Really thank you! Great.

  3. Crystal Webb says:

    Did you use one 1 lb bag of dough for the braid, or did you use both bags to make the braid? Injust made my first batch of brioche and am planning on using it for dinner tonight if it rises in time. Love your recipes!

  4. So it’s ok to use cooked frozen chicken and cook again and freeze again? Wow. How does it taste?

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