Epona's Chicken In Pastry Recipe - Cooking Index
Epona's Chicken In Pastry Recipe - Cooking Index
| 4 | Boneless - skinless chicken | |
| Halves | ||
| 1 | Refrigerated - crescent roll dough | |
| Cheese kind) | ||
| Minced garlic | ||
| 1 teaspoon | 5ml | Dry mustard |
| 2 tablespoons | 30ml | Brown sugar |
| 2 tablespoons | 30ml | Olive oil |
| 2 tablespoons | 30ml | 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 asparagus too.)
It's loosely based on a recipe from "365 Ways to Cook Chicken"
Source:
Elizabeth Powell
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