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Cheesy Chicken, Bacon and Broccoli Braid


I whipped this up on a whim and it came out fantastic. I wasn't expecting the faux-braid to hold together, but it did!

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Rate this recipe 4.7/5 (3 Votes)


  • for the braise:
  • 1/2 recipe pizza dough
  • 1 1/2 cups braised, shredded chicken
  • 1/2 cup broccoli, cut into florets
  • 2-3 (or 5-6) strips of cooked bacon
  • sliced onion to taste
  • mozzarella
  • pepper
  • paprika
  • 2-3 cloves of garlic, peeled
  • chili powder
  • dry mustard
  • tarragon
  • fresh black pepper
  • salt
  • chicken broth
  • fat for browning the chicken
  • *amounts depend on how much chicken you are making, don't be afraid to add lots of seasonings to the braise. You can make extra chicken and keep the leftovers for use in lots of other things.


Servings 2


Step 1

Rub the chicken with salt, chili powder, mustard, tarragon and pepper. Don't be shy with it. Brown it in a medium-hot pan. Add the chicken broth till it's covered halfway, add the garlic, cover it, reduce heat to low and let simmer for an hour or so, till tender. When the chicken is done, take it out and shred it with a pair of forks. Mash up a clove of garlic and add that and a couple tablespoons of the braising liquid to the chicken and mix it together. Roll out the dough into an oval. Layer the chicken, broccoli, onion, bacon and cheese in a long pile down the middle of the dough. Sprinkle with paprika and more black pepper. Cut the edges of the dough into 1-2" inch long, 1" wide strips, leaving one edge still attached to the main piece. Fold the strips over the filling, alternating left and right to simulate a braid. Fold the ends over the top, pressing tightly to seal. Bake at 425 till golden brown, 15 minutes or so. Eat hot or cold.

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