8 whole chicken breasts, boned, skinned & split
16 frozen puff pastry shells or Pepperidge Farm frozen patty shells, thawed
Dijon mustard
16 slices Swiss cheese
16 slices cooked ham

MUSHROOM SAUCE:

2 cans cream of mushroom soup
1 pt. sour cream
Sliced fresh mushrooms

Poach chicken in slightly salted water for 30 minutes. Drain and 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 patty shell around chicken-ham- cheese combination; place on baking sheet and bake at 400 degrees for 30 to 40 minutes. Serve with mushroom sauce.

Sauce: Mix soup, sour cream, and precooked mushrooms. Heat thoroughly and serve. Serves 16.