4 Boneless, skinless chicken

breast halves 1 8 oz. pkg. refrigerated

crescent roll dough (I used the cheese kind) 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