A quick, simple, gourmet main course. Delicious with a chardonny or a zinfendel.

4 boneless, skinless breast of chicken
1 pkg. ready made crescent dough
1 c. white wine
1 pkg. Hollandaise sauce (make as directed)
Basil
Tarragon

Preheat oven to 300 degrees. Marinate chicken overnight in wine, basil and tarragon. Pat dry. Use 2 triangles of crescent dough for each chicken breast and wrap around, sealing all edges.

Place on cookie sheet and bake for 45 minutes to 1 hour and until dough is golden brown. While baking chicken, prepare hollandaise sauce. Serve chicken with hollandaise sauce drizzled over top. For variation, stuff chicken with spinach, ham, bacon or cheese before wrapping in pastry.