4 chicken breasts, boned & skinned
1 can refrigerated crescent rolls
1 egg, beaten
4 oz. Rondele cheese (or soft white cheese with pepper & garlic)

SAUCE:

1 tsp. dry mustard
2 tbsp. brown sugar
4 tbsp. wine vinegar
1/4 c. oil

Cover breasts with water and cook approximately 20 minutes. Cool. Spread rolls out and pinch perforations of each set of 2 together so you are left with 4 squares. Spread with cheese (on top breast). Wrap dough around breasts. Brush with beaten egg. Bake at 400 degrees for 10-12 minutes, until golden brown. Mix ingredients for sauce together and simmer for 5 minutes. Pour sauce over breasts.