Yield: 4 Servings
|4 \N||Boneless, skinless chicken breast halves|
|1 \N||8 oz. pkg. refrigerated crescent roll dough (I used the cheese kind)|
|\N \N||Minced garlic|
|1 teaspoon||Dry mustard|
|2 tablespoons||Brown sugar|
|2 tablespoons||Olive oil|
|2 tablespoons||White wine vinegar|
Poach chicken in just enough water to cover for 15-20 minutes. Drain.
Unroll dough and separate into 4 sections, pinching dough to seal perforations. Spread dough with minced garlic to taste. Place 1 chicken breast on each sheet of dough, and fold dough to form pouch. Seal edges with a bit of egg wash, and place seam side down on a greased baking sheet.
Bake at 400 for 10-12 minutes.
In the meantime, blend together remaining ingredients in a small sauce pan.
Bring to a boil, reduce heat, and simmer for 5 minutes. Drizzle over chicken and serve. (This sauce is tasty on aspargus too.) Serves 4
It's loosely based on a recipe from _365 Ways to Cook Chicken_ * The Polka Dot Palace BBS 1-201-822-3627. Posted by EPONA Posted to MC-Recipe Digest V1 #706 by Lisa Clarke <lisa@...> on Aug 1, 9