Epona's Chicken in Pastry

Think of this as a weeknight-friendly chicken en croute. Poached chicken breasts get wrapped in refrigerated crescent roll dough rubbed with minced garlic, then baked until the pastry puffs up golden and flaky. The shortcut dough makes this doable on a Tuesday.

Poaching the chicken first keeps it juicy inside the pastry. Raw chicken would release too much moisture and make the dough soggy before it has time to crisp. Pinch those crescent roll perforations shut so you get a solid sheet of dough, and seal the edges with egg wash. Place seam-side down so the weight holds everything together.

The star is that tangy drizzle sauce: dry mustard, brown sugar, olive oil, and white wine vinegar simmered together for five minutes. It’s sweet, sharp, and cuts through the richness of the pastry. It’s also great on asparagus if you’re looking for a side.

Pro Tips

• Don’t skip the poaching step. It only takes 15-20 minutes and prevents soggy pastry from raw chicken juices.
• Pat the poached chicken dry with paper towels before wrapping. Surface moisture is the enemy of crisp dough.
• Spread the garlic directly on the dough, not the chicken. It toasts into the pastry and distributes more evenly.
• The sauce thickens as it cools, so serve it warm right off the stove.

Variations

• Cheese-stuffed: Tuck a slice of Swiss or brie on top of the chicken before wrapping.
• Honey mustard version: Replace the brown sugar with honey in the sauce for a smoother sweetness.
• Herb butter: Mix softened butter with fresh thyme and spread it on the dough along with the garlic.