Heat 1 tablespoon olive oil in medium skillet, add chicken and  cook until no longer pink inside. Remove to dish with  slotted spoon and set aside.

Add remaining tablespoon olive oil to skillet and  heat. Add garlic onion, and mushrooms and cook until  onion is transparent. Add spinach and balsamic vinegar,  cover, and cook 1 minute to wilt spinach. Remove  vegetables with slotted spoon and add to chicken. Set  aside to cool slightly, then add seasonings, cheeses and  1 beaten egg. Toss lightly to combine.

To make crust, dissolve yeast in warm water. Place  biscuit mix in medium bowl. Add yeast and 1 beaten egg  and stir to combine. Turn out on floured board and  gently knead, about 20 strokes. Cover dough and allow to  rest for 10 minutes.

Preheat oven to 375 F. Grease 15 x 10 x 1-inch baking  pan. Place dough in pan and roll out to a 14 x 9-inch  rectangle, using flour sparingly, if needed to prevent  dough from sticking to rolling pin. Place chicken  filling lengthwise down center of dough. Make cuts at 1  inch intervals down each lengthwise side of dough. Fold  cut strips alternately from right then left at an angle  over filling until all strips are folded over and  filling in enclosed. Pull up each end of dough, top and  bottom, to close. Brush dough with egg and water mixture  and sprinkle with Parmesan cheese.

Bake chicken braid in preheated oven 25 minutes or  until crust is golden. Cut in slices to serve.

6 main dish servings or 12 appetizer  servings