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Ingredientes
- 4 boneless chicken breast halves
- 1 (8 ounce.) can crescent rolls
- 4 ounce. Rondale cheese with peppers or possibly Alouette cheese
- 1 egg, beaten
- 1/2 teaspoon dry mustard
- 1 tbsp. brown sugar
- 2 tbsp. white wine vinegar
- 2 tbsp. vegetable oil
Direcciones
- Place chicken breasts in medium saucepan with sufficient water to cover. Bring to boil; reduce heat and simmer 20 min. Drain and cold. Preheat oven to 400 degrees. Separate crescent rolls into four squares. Seal line in each square. Place chicken breast on each square. Spread 1 Tbsp. sauce on each and wrap dough around and seal.
- Place seam side down on ungreased baking sheet and brush with beaten egg. Bake 10-12 min till golden. Transfer to serving platter. For sauce, blend together dry mustard, sugar, vinegar and oil in small saucepan. Simmer 5 min. Drizzle over chicken and serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 151g | |
| Recipe makes 6 servings | |
| Calories 312 | |
| Calories from Fat 135 | 43% |
| Total Fat 15.1g | 19% |
| Saturated Fat 3.22g | 13% |
| Trans Fat 0.45g | |
| Cholesterol 90mg | 30% |
| Sodium 426mg | 18% |
| Potassium 220mg | 6% |
| Total Carbs 20.21g | 5% |
| Dietary Fiber 0.6g | 2% |
| Sugars 4.75g | 3% |
| Protein 22.76g | 36% |
