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

Heat oven to 375 degrees. In small bowl, combine butter, lemon juice, tarragon, garlic salt and pepper; blend well. Separate dough into 2 rectangles. Firmly press perforations to seal. Press or roll to form rectangle. Coat chicken breasts with flour. Place floured chicken breasts on each rectangle. Spread butter mixture evenly over each chicken breast. Starting at shortest side, roll up jelly roll fashion; firmly pinch edges and ends to seal. Place seam side down on ungreased cookie sheet. Cut slit in top of each bundle. Bake at 375 degrees for 20 to 30 minutes. Brush with beaten egg during last 5 minutes of baking. Garnish as desired. Serves 2.