Chicken and Broccoli Braid Recipe

Preheat the oven to 400°F (200°C).

Cook the chicken breasts in a skillet over medium heat until fully cooked. Remove from heat and let cool, then shred the chicken into small pieces.

In a mixing bowl, combine the shredded chicken, broccoli florets, cheddar cheese, mayonnaise, minced garlic, dried thyme, salt, and black pepper. Mix well.

Roll out the puff pastry sheet onto a baking tray lined with parchment paper.

Spoon the chicken and broccoli mixture onto the center of the puff pastry sheet, leaving about 2 inches of space on each side.

Cut diagonal strips on both sides of the puff pastry sheet, about 1 inch apart.

Starting from one end, fold the strips of pastry over the chicken and broccoli mixture, alternating sides, creating a braid pattern.

Brush the top of the pastry with beaten egg for a golden crust.

Bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown and crispy.

Allow to cool for a few minutes before cutting into slices and serving.