DIJON-CHICKEN BRAID

Course : Chicken
Serves: 6
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Ingredients:

1/2 package (17-1/2-ounce size) frozen -- Puff pastry,thawed (
3 ounces cream cheese Cut into cubes
1 tablespoon Milk
1 tablespoon Dijon mustard
2 cups Cut-up cooked chicken
1 cup Frozen green peas
1 large Egg yolk
1 tablespoon Cold water
1/2 teaspoon Poppy seed
1 small Onion -- chopped
1/4 teaspoon Salt
 

Preparation / Directions:

Heat oven to 400 degrees. Roll pastry into rectangle, 15 X 10 inches, on lightly floured surface. Place on ungreased cookie sheet. Make 2-inch cuts at 1-inch intervals on long sides of rectangle. Heat cream cheese, milk and mustard in 2-quart saucepan over medium heat, stirring constantly, until smooth. Stir in chicken, onion, peas and salt. Spoon chicken mixture down center 4 inches of rectangle. Lift pastry over filling, crisscrossing strips over top. Beat egg yolk and cold water; brush over braid. Sprinkle with poppy seed. Bake about 25 minutes or until pastry is puffed and deep golden brown.


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