| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Polkadot, Epona, Chicken | 4 | Servings | |
INGREDIENTS
| 4 | Boneless, skinless chicken breast halves | |
| 1 | 8 oz. pkg. refrigerated crescent roll dough (I used the cheese kind) | |
| Minced garlic | ||
| 1 | ts | Dry mustard |
| 2 | tb | Brown sugar |
| 2 | tb | Olive oil |
| 2 | tb | White wine vinegar |
INSTRUCTIONS
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@gaf.com> on Aug 1, 9
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