1)Cut chicken breasts into bitesized pieces. In 10-inch skillet with oven-safe handle (or cover skillet handle with heavy-duty foil when baking on oven later) over med. Heat, in hot margarine or butter, cook chicken breasts, half at a time, until lighly browned. With slotted spoon, remove chicken to bowl.

2) Preheat oven to 400F. In drippings remaining in skillet, cook onion until tender. In cup, stir cornstarch and 3/4 cup water until smooth. Add cornstarch mixture, frozen veggies, bouillon, half-and-half, mustard,

rosemary, salt, andpepper to skillet; heat to boiling, stirring constantly. Stir in chciken. Remove skillet from heat.

3) Unroll crescent dough on lightly floured surface; seperate into 2 rectangles. For each rectangle, pinch perforations to seal and rool dough to measure 11" by 4". Cut each rectangle lenghwise into four 1-inch wide strips. Use strips to make lattice top over chicken mixture, allowing

excess dough to extend over side of skillet. Then, twist excess dough and place around edge of skillet. Bake 10 minutes or until crust is golden brown.

Each serving: About 385 cal., 17 g fat, 69 mg chol., 770 mg sodium.