8 Boneless chicken breasts
8 frozen puff pastry shells, thawed
Dijon mustard
8 slices Swiss cheese
8 slices cooked ham
1 Egg (for egg wash)
MUSHROOM SAUCE:
1 cans cream of mushroom soup
1/2 pt. sour cream
Sliced fresh mushrooms
Salt and Pepper Chicken Breasts. Brown Chicken in a non stick frying pan with
oil until about half done. Cool slightly.
Roll out shell into a 6-inch square. Spread mustard on each square; top each
with a piece of chicken, cheese, and ham. Wrap pastry shell around chicken-ham-
cheese combination; Seal with water and brush with egg wash. Place on baking
sheet and bake at 375 degrees for 25 to 35 minutes. Serve with mushroom sauce.
Sauce: Mix soup, sour cream, and precooked mushrooms. Heat thoroughly and serve.
Serves 8.
I have made this without the egg wash and the mustard for the pastry and without
the sour cream in the sauce and it still tastes great.