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    Tarragon Chicken in Crescent Dough

    This has got to be one of my all time favorite recipes.


    List of Ingredients


    • 2 tbls. butter, softened
    • 1/2 tsp. lemon juice
    • 1/8-1/4 tsp. dried tarragon
    • 1/8 tsp. garlic salt
    • 1/8 tsp. pepper
    • 2 chicken breast halves, skinned & boned (about 2 oz. each)
    • all purpose flour
    • 1 (4 oz.) can of refrigerated crescent rolls
    • 1 egg, beaten


    Instructions


    1. Preheat oven to 375°.
    2. In a small bowl, combine butter, lemon juice, tarragon, salt and pepper; blend well.
    3. Separate dough into 2 rectangles. Firmly press perforation to seal. Press or roll each to form a 6x4 inch rectangle.
    4. Coat chicken breasts with flour. Place floured 1 piece of chicken breast on each rectangle.
    5. Spread butter mixture evenly over each chicken breast.
    6. Starting at shortest side, rollup jelly roll fashion; firmly pinch edges and ends to seal.
    7. Place seam side down on ungreased cookie sheet. Cut slit in top of each bundle. Bake for 20-30 minutes until deep golden brown. Brush with beaten egg during last 5 minutes of baking.

    8. Garnish as desired.


    Final Comments


    Serves 2.
    Suggested side: Steamed fresh asperagus.
 

 

 

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