Chicken Spinach Fontina Braid
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Chicken Spinach Fontina Braid

  • Thaw: 40 minutes
  • Prep: 25 minutes
  • Bake: 5 minutes
  • Serves: 8

Ingredients & Directions

  • 1 egg
  • 1 tablespoon water
  • 1 tablespoon vegetable oil
  • 1 large red bell pepper, chopped (about 1 cup)
  • 1 medium onion, chopped (about 1/2 cup)
  • 1 package (10 ounces) frozen chopped frozen spinach, thawed and well drained
  • 1 clove garlic, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 2 cups chopped cooked chicken
  • 1 cup shredded fontina cheese(about 4 ounces)
  • 0.333 cup mayonnaise
  • 2 tablespoons chopped fresh dill weedor basil leaves
  • 2 tablespoons all-purpose flour
  • 1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets(1 sheet), thawed

Heat the oven to 375°F.  Beat the egg and water in a small bowl with a fork. 

Heat the oil in a 10-inch skillet over medium-high heat.  Add the red pepper, onion, spinach, garlic, salt and black pepper and cook for 5 minutes or until the vegetables are tender-crisp, stirring occasionally.  Remove the skillet from the heat and let cool for 30 minutes.

Stir the chicken, cheese, mayonnaise, dill and vegetable mixture in a large bowl.

Sprinkle the flour on the work surface.  Unfold the pastry sheet on the work surface.  Roll the pastry sheet into a 10x15-inch rectangle.  Line a baking sheet with parchment paper.  Place the pastry onto the baking sheet.

With a short side of the pastry facing you, spoon the chicken mixture down the center of the pastry, leaving 1 inch at the top and the bottom. Cut slits 1 inch apart down the sides of the pastry to within 1/2 inch of the chicken mixture.  Fold the top 1 inch of pastry down over the chicken mixture.  Fold the pastry strips over the chicken mixture, alternating sides, to cover the chicken mixture.  Fold the bottom 1 inch of pastry up over the chicken mixture.  Carefully bend the pastry into a horseshoe shape.  Brush the pastry with the egg mixture.

Bake for 35 minutes or until the pastry is golden brown.  Let the pastry cool on the baking sheet on a wire rack for 10 minutes.  Cut the pastry into 8 slices.