1 (10 oz.) pkg. frozen patty shells
1 tbsp. butter
3 chicken breasts (1 1/2 lbs.), halved, skinned and boned
6 thin slices (about 1/2 lb.) boiled ham
1 (10 oz.) pkg. frozen asparagus spears
1 egg, lightly beaten with 1 tbsp. of water

(Cooking according to package directions and well drained).

SAUCE:

2 tbsp. butter
2 tbsp. flour
1 1/4 c. chicken broth
1/4 c. dry vermouth
1/3 c. Swiss cheese, shredded

Defrost patty shells in refrigerator overnight or at room temperature until workable but still cold to the touch. In medium skillet melt butter. Saute chicken breasts over medium high heat one minute each side. Remove from skillet, cool.

On a lightly floured surface roll 1 patty shell into an 8 1/2 inch circle. Place cool chicken breast on lower half of pastry. Fold 1 slice of ham in quarters to fit on top of chicken. Top with 3 asparagus spears trimmed to fit. Fold top half of pastry over asparagus. Press down edges and trim pastry (a bowl inverted over pastry makes a good guide.) Crimp edges with fork to seal.

Place on ungreased baking sheet. Repeat with remaining chicken and patty shells. Roll remaining pastry scraps for garnish, if desired, and place on pastry. Brush each pastry with egg glaze. (Cab be prepared in advance to this point. Wrap and freeze up to 2 months.)

Bake in preheated oven for 45 minutes. Serve at once with sauce.) Preheat oven to 400 degrees. Bake chicken 35 minutes. Serve at once with sauce. Makes 6 servings, about 55 calories without sauce.

TO MAKE SAUCE:

In small saucepan over medium heat, stir flour into melted butter. With whisk blend in broth and vermouth. Heat to boiling; lower heat and simmer 3 minutes. Remove from heat; add cheese and stir until melted. Makes about 1 3/4 cups. About 25 calories per tablespoon.