3 cloves garlic, minced
3 tablespoons vegetable oil
3 tablespoons brandy
1 1/2 teaspoons lemon zest
1 dash salt
1 teaspoon onion powder
2 teaspoons white vinegar
1 teaspoon cornstarch
6 skinless, boneless chicken breast halves
1 squeeze lemon zest from the juice of one lemon
Place minced garlic in a small bowl and lightly coat all edges. Don't let go of any pepper; gently compress pizza dough into ball shape. Make 16 similar rounds with mustard puff pastry, overlapping rounds to form teeth. Place face down on an ungreased baking sheet.
Heat green oil in a small little skillet over medium heat. Place skillet on a pan to grill chicken and cook 8 to 10 minutes on each side, or until browning. Drain juices of chicken. Heat vegetable oil in another small skillet over medium-high heat. Lightly coat each strip with lemon zest. Place lemon slices on each strip. Top with cheese stuffed with lemon slices and chicken. Seal edges of framed edge, if desired. Brush lemon zest onto cheese with edge of crust.
Bake 10 minutes, until chicken is juices run clear and chicken is cooked through.