2 tbsp. butter, softened
1/2 tsp. lemon juice
1/8 to 1/4 tsp. tarragon
1/8 tsp. garlic salt
1/8 tsp. pepper
1 (3 to 4 oz.) whole chicken breast, skinned, boned, cut in half
Flour
4 oz. can Pillsbury crescent rolls
1 egg, beaten

Heat oven to 375 degrees. Combine butter, lemon juice, tarragon, garlic salt and pepper. Form two 6 x 4 inch rectangles from roll dough, pressing perforations to seal. Coat chicken breasts with flour and place on each rectangle. Spread butter mixture over. Starting at shortest side, roll up jelly roll fashion; pinch edges and ends to seal. Place seam side down on ungreased cookie sheet. Cut slit in top for steam. Bake 30 to 40 minutes. Brush with beaten egg during last five minutes. Test chicken for doneness. Roll will be nicely browned.