1 whole chicken breast, skinned, boned, halved & flattened with excess fat removed
2 Pepperidge Farm patty shells, thawed
1/2 c. flavored bread crumbs
1 c. tomato sauce
Sprig of fresh parsley, chopped
2 tsp. olive oil
Flour for rolling pastry
1/4 tsp. basil
2 slices Provolone cheese

Oil and flour a small cookie sheet or oven-proof casserole dish. Lay out pastry. Put breaded chicken in center and crimp pastry around chicken, higher than chicken. Put chicken pastry on cookie sheet. Spread with tomato sauce. Top with basil and provolone cheese and garnish with chopped parsley. Bake in a preheated 425 degree oven for 25 minutes. Remove from oven with a spatula, serve on heated plates.