1 1/2 c. chopped fresh mushrooms
1/2 tsp. dried thyme, crushed
3 tbsp. butter
1 (10 oz.) pkg. frozen chopped spinach, cooked & well drained
3 hard cooked eggs, chopped
3 whole med. chicken breasts, skinned, boned & halved lengthwise
6 frozen patty shells, thawed
1 beaten egg
Tomato or wine sauce

Cook mushrooms and thyme in butter until tender; mix with spinach and eggs. Pound chicken to flatten slightly. Season with salt and pepper. Spoon 1/2 cup spinach mixture in center of each; roll up. Roll out each patty shell to 8 x 6 inch rectangle. Place a chicken roll, seam side up, on pastry; fold up edges; seal. Place, seam side down, in 15 x 10 x 1 inch baking pan.

Combine egg and 1 tablespoon water; brush over rolls. Cover; refrigerate 2-24 hours. Before serving: Bake in 400 degree oven 50-60 minutes. Cover with foil after 40 minutes. Prepare Tomato Sauce or Wine Sauce; spoon over chicken. If desired, sprinkle with snipped parsley or fresh dill.

Tomato Sauce: Combine 1 (7 1/2 ounce) can tomatoes, cut up, 1/3 cup chicken broth and 1 tablespoon cornstarch. Add 1 1/2 teaspoons sugar, 1 teaspoon Worcestershire sauce and 1/2 teaspoon dried thyme, crushed. Cook until bubbly; cook 2 minutes more. Stir in 1/3 cup dry white wine; heat through.

Wine Sauce: Melt 3 tablespoons butter. Stir in 3 tablespoons all-purpose flour, 1/2 teaspoon salt and a dash of pepper. Add 1 1/4 cups light cream. Cook; stir until bubbly. Cook 1 minute more. Stir in 1/4 cup dry white wine. Add 1/3 cup shredded Swiss cheese; stir until melted.