This post is sponsored by Gary’s QuickSteak®. All comments and opinions are my own.

Springtime is always a super busy time of year. The warming weather means we are outside a whole lot more. And with spring sports starting up there will be late practices and long games. Busy days call for quick and easy meals. That’s why I keep my freezer stocked with plenty of Gary’s QuickSteak® products.

Now at Publix, there are two varieties of tasty and easy-to-use products that will help you serve up a meal in a flash. Look for Gary’s QuickSteak^® 100% Sirloin Beef and Gary’s QuickSteak^® Chicken when you shop.

Gary’s QuickSteak^® 100% Sirloin Beef

100% Sirloin Beef
No Preservatives
Gluten-Free
23 Grams of Protein Per Serving

Gary’s QuickSteak^® Chicken

Chicken Breast with Rib Meat
Gluten-Free
21 Grams of Protein Per Serving

Having plenty of that quick and tasty beef and chicken handy means you have the start to dozens of tasty meals. One of the favorites here at my house is that Chicken Spinach & Artichoke Braid that you see above. It’s a combination of that classic dip you love with hearty chicken all tucked into a puff pastry that come together for HUGE flavor.

And the best part, it’s crazy quick and easy to prepare. With just a few ingredients you’ll have a mouthwatering meal that looks fancy enough for company but is easy enough for a busy Monday night when you need a meal in a pinch.

Chicken Spinach & Artichoke Braid

Michelle

Print Recipe

Prep Time 10

Cook Time 35

Servings 12

Ingredients

1 pkg puff pastry (2 sheets) thawed according to package instructions
12 oz pkg Gary's QuickSteak Chicken
8 oz cream cheese - softened
1/4 cup mayonnaise
1/4 cup grated Parmesan cheese
14 oz canned artichokes - chopped
10 oz frozen chopped spinach - thawed and drained well
1/4 cup mozzarella cheese - shredded
1/2 tsp salt
1/2 tsp black pepper
1 tsp garlic powder
1 egg

Instructions

Preheat oven to 400º F.
Add the cream cheese, mayonnaise, mozzarella, parmesan, salt, pepper, garlic powder, artichokes, spinach to a large bowl and mix to combine.
Fold in the cooked chicken.
Roll out the each sheet of puff pastry on a lightly floured surface to approximately 10"x12".
Move the puff pastry a parchment lined sheet pan. Spread half the chicken mixture lengthwise down the middle of one prepared puff pastry sheet.
Use a pastry cutter or pizza wheel to cut strips on both sides of the filling.
Crisscross the dough strips over the filling and tuck the ends.
Repeat with the remaining filling and 2nd puff pastry sheet.
Whisk the egg with 1 tablespoon of water and brush over the braid.
Bake in a 400º F oven for 20 – 25 minutes or until golden brown.
Allow to cool slightly before slicing. Slice, serve and enjoy!

Gary’s QuickSteak will help you serve up all kinds of great meals in a flash. Simply place the frozen, pre-sliced steak (or chicken) in a pan and listen for the sizzle. When one side is cooked, flip, and watch the individual ribbons release, giving you the most versatile meat to top sandwiches, soups, salads, and of course this amazing Chicken Spinach & Artichoke Braid! Lastly, savor the juicy, tender taste of the meat that it took you only minutes to make!

Grab a few ingredients when you shop at Publix and whip up a tasty meal in a flash!