Epona's Chicken in Pastry

Directions

Poach chicken in just enough water to cover for 15 to 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 to 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.