Epona's chicken in pastry

Yield: 4 Servings

Measure Ingredient
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

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