Recipe - Eponas Chicken In Pastry

4 Boneless, skinless chicken
breast halves
1 8 oz. pkg. refrigerated
crescent roll dough (I used
the cheese kind)
Minced garlic
1 teaspoon Dry mustard
2 tablespoon Brown sugar
2 tablespoon Olive oil
2 tablespoon White wine vinegar

Poach chicken in just enough water to cover for 1520 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 1012 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 12018223627. Posted by EPONA

Posted to MCRecipe Digest V1 #706 by Lisa Clarke lisa@gaf.com on Aug 1,
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