Title: Epona's Chicken in Pastry
Categories: Polkadot Epona Chicken
Yield: 4 Servings

4		Boneless, skinless chicken breast halves
1		8 oz. pkg. refrigerated crescent roll dough (I used the chee
		Minced garlic
1	ts	Dry mustard
2	tb	Brown sugar
2	tb	Olive oil
2	tb	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 By fatfree-request@fatfree.com on Jun 16, 1997

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