Epona's Chicken in Pastry

Yields:	4 servings
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	Preparation	40 minutes
	Cooking	20 minutes
	Ready In	60 minutes

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Ingredients

4	each	chicken breast halves, boneless and skinless
8	ounces	crescent roll dough	refrigerated
1	x	garlic	minced
1	teaspoon	dry mustard
2	tablespoons	brown sugar
2	tablespoons	olive oil
2	tablespoons	white wine vinegar

Directions

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.

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Member Review

Ham Casserole

I used my left over smoked ham for this recipe and it came out awesome. I made it exactly has the recipe described and my family actually loved it. I will make it again!

Reviewed by zookigirl

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