4 boneless chicken breasts (about 1 pound)
1 c. sliced fresh mushrooms
1/2 medium onion, chopped
2 tbsp butter
1 1/4 c. milk
1 tbsp. minced fresh basil or 1 tsp dried basil
1 tsp. salt
1/4 tsp pepper
1 pkg. (17 1/4 oz.) frozen puff pastry, thawed
8 slices of ham (Could be deli ham)
4 slices provolone cheese

Place chicken in a greased 1 quart baking dish: cover with water. Cover and bake at 350°F for 30 minutes or until juices run clear. Or cook on a Foreman Grill. Sauté mushrooms and onion in butter until tender. Combine cornstarch and milk until smooth; stir into skillet. Add seasonings. Bring to a boil; cook and stir until thickened. Drain chicken if necessary. Cut pastry sheets in half widthwise. On one side of each half, place a chicken breast, 1/4 c. mushroom mixture, two ham slices and one cheese slice. Fold pastry over filling and seal edges. Place on a greased baking sheet. Brush tops with milk if desired.

Bake at 400°F for 15 to 20 minutes or until puffed and golden.

Serves 4.