This is a recipe I’ve adapted from Anne-Kathrine’s recipe at Maden i mit liv.
I debated a lot what to call it in English as I don’t really know of a good translation for the Danish word indbagt. In the end I settled on Chicken Braid.
The Chicken Braid is lovely as a dinner with a nice salad on the side and will comfortably serve 4. It will also be marvellous on a buffet or at a pot luck. In the last two cases I’d say it serves 8, as people will be eating smaller portions of many different dishes.
I use a light cream cheese (14,5% fat) and in no way did I detect any lack of flavour or creaminess. You can use cream cheese naturel or one with added herbs. I used one that had chives in it.
As I was seasoning the filling I tasted it and I feel like it can almost work as a chicken salad in its own right. Maybe I’ll tweak this recipe for a chicken salad.
I had run out of energy, so I opted for a store-bought pizza dough. Next time I’ll make it with my own pizza dough, just to see the difference. The pizza dough I bought comes in a rectangular roll and weighs 400 g.
I rolled out my dough on the multi-use baking “paper” that I planned on baking the braid on. This makes it much easier to transport onto the baking sheet in one piece. You just gently pull the baking paper onto the sheet.
For the filling I suggest you use your favourite mustard. I used Dutch mosterd, which reminds me of Dijon mustard, but it will work with a sweeter mustard too.
For the weightwatchers: If split in 4 servings each serving is 16 SP. If split in 8 servings each serving is 8 SP. The store bought pizza dough I used was 30 SP in total.
- 1 roll pizza dough (400 g) or 1 portion home-made pizza dough.
- 150 g bacon, cut in small blocks.
- 200 g cleaned mushrooms.
- 250 g cooked chicken breast.
- 200 g light cream cheese (14,5% fat) with chives.
- 3-4 spring onions.
- 1-2 tbsp mustard.
- freshly ground pepper and salt.
Preheat oven to 200C.
Cook the bacon in a pan over low-medium heat till it has rendered the fat and turned golden and crisp. Scoop out the bacon onto a paper towel lined plate and set aside. Leave the bacon fat in the pan, we will use it in a minute.
Roughly chop the mushrooms. Turn the heat under the pan to medium-high and add the chopped mushrooms to the bacon fat. Sauté until the mushrooms have released their liquid and are turning golden. Set the mushrooms aside to cool while you prepare the rest of the filling.
Clean the spring onions and cut into thin slices. Cut the cooked chicken meat into smaller pieces.
In a mixing bowl add cream cheese, mustard, spring onions, bacon, mushrooms, chicken and pepper. Mix well. Taste to see if the filling needs more seasoning. Mine didn’t need any additional salt due to the bacon and I was happy with 1 tbsp of mustard.
If using home-made pizza dough roll it out in the shape of a rectangle measuring 25 cm x 40 cm. If using store bought just unroll the dough.
Place the dough on the baking paper/mat you wish to bake it on.
Place the filling in a log down the length of the dough leaving 5 cm bare at each end. For the next step be very careful not to cut through your baking paper/mat or use a bench scraper to cut the dough.
On each side of the filling cut the dough into 2 cm wide strips at a slight angle.
Fold up the ends of the dough around the filling. Pinch the seals a little. Alternating sides fold up the strips forming the braid pattern.
This is how my Chicken Braid looked before going in the oven:
Gently slide the baking paper/mat with the braid on onto a baking sheet.
Bake in the middle of the oven for 20-25 minutes till the dough is baked through and golden on top.
The filling can be made in advance and kept in a covered container in the fridge until needed.