Epona's Chicken in Pastry
Yield
4 servingsPrep
40 minCook
20 minReady
60 minTrans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
chicken breast halves, boneless, 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
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
chicken breast halves, boneless, skinless
|
|
| 231.2 | ml/g |
crescent roll dough
refrigerated |
*
|
| 1 | x |
garlic
minced |
*
|
| 5 | ml |
dry mustard
|
|
| 3E+1 | ml |
brown sugar
|
|
| 3E+1 | ml |
olive oil
|
|
| 3E+1 | ml |
white wine vinegar
|
|
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.
