4 boneless chicken breast halves
1 (8 oz.) can crescent rolls
4 oz. Rondale cheese with peppers or Alouette cheese
1 egg, beaten
1/2 tsp. dry mustard
1 tbsp. brown sugar
2 tbsp. white wine vinegar
2 tbsp. vegetable oil

Place chicken breasts in medium saucepan with enough water to cover. Bring to boil; reduce heat and simmer 20 minutes. Drain and cool. Preheat oven to 400 degrees. Separate crescent rolls into four squares. Seal line in each square. Place chicken breast on each square. Spread 1 tablespoon 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 minutes until golden brown. Transfer to serving platter. For sauce, blend together dry mustard, sugar, vinegar and oil in small saucepan. Simmer 5 minutes. Drizzle over chicken and serve.