4 chicken breasts
8 oz. can crescent dinner rolls
4 oz. alouette cheese (garlic and herb)
1 egg, beaten
1/2 tsp. dry mustard
1 tbsp. brown sugar
2 tbsp. white wine vinegar
2 tbsp. vegetable oil

Cook chicken in water with salt, pepper and celery. Preheat oven to 400 degrees. Make crescents into 4 squares. Place chicken into each square. Spread garlic and herb alouette cheese on chicken breasts. Seal the bread and place seam side down on baking sheet. Brush with egg. Bake 10 to 2 minutes or until brown. Blend last 4 ingredients. Simmer for 5 minutes. Put fork in top of baked chicken and pour sauce over top. About 1 tablespoon on each.