| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Chicken, Epona, Polkadot |
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 |
t |
Dry mustard |
| 2 |
T |
Brown sugar |
| 2 |
T |
Olive oil |
| 2 |
T |
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
A Message from our Provider:
“It is not how much we have, but how much we enjoy, that makes happiness. #Charles Spurgeon”