6 chicken breasts, boneless
1 c. chicken broth
1 c. sherry
Pepperidge Farm pastry shells, defrosted
Monterey Jack cheese
1/2 - 3/4 lb. boiled ham
Herb mustard

Cover chicken with chicken broth and sherry. Poach chicken (cook slowly) with lid for 25 minutes. Take off heat; let cool in broth. Roll out pastry shells flat. Take 1/2 chicken breast, cover with thick layer of herb mustard, piece of ham and Monterey Jack cheese. Wrap in pastry shell and place on cookie tray. Brush top with egg white and sprinkle with sesame seeds. Repeat. Bake at 350 - 375 degrees for 30 minutes.