2 tbsp. butter, melted
1/4 tsp. salt
1 1/2 tbsp. lemon juice
6 chicken breasts, halved
Dash of pepper
1/8 c. Vermouth

Put the chicken breasts, bone side down, in a shallow baking dish. Combine above ingredients and pour over the breasts. Bake at 425 degrees for 25 minutes. Remove and let the chicken cool in the sauce. Dice in chicken meat (should make 1 1/2 cups) and put in a mixing bowl. Add 1/2 package frozen chopped spinach, thawed and squeezed dry. Dash of nutmeg 1/2 c. salt 3/4 c. cream of mushroom soup

Add the above ingredients to the chicken and spinach, mixing thoroughly. Thaw 12 Pepperidge Farms patty shells (or use regular pie dough). Roll each on a very lightly floured board into a 5 inch circle. On the lower half of the circle spread 2 tablespoons (heaping) of the chicken mixture. Fold over the top half and seal with the tines of the fork. Brush each with a mixture of 1 egg, beaten with 1 teaspoon water. Bake at 425 degrees for 15 minutes or until golden and puffy. Each turnover may be served with a spoonful of sour cream.