6 chicken breasts, halved, skinned and boned
2 green onions with tops chopped
1 clove garlic, minced
1/2 lb. mushrooms, sliced
2 tbsp. parve butter
1/8 tsp. salt
1 (10 oz.) pkg. Oronoque pie shells
1 egg, beaten
1/2 c. currant jelly
1/4 c. cooking sherry
Sesame seeds

Place each chicken breast half between 2 sheets of waxed paper. Flatten chicken to 1/4 inch thickness. Saute onion, garlic, mushrooms in butter until tender, add a little flour to absorb liquid. Add salt.

Roll each pastry shell or cut 1/2 of pie shell to 1/8 inch thickness, spread 1 heaping tablespoon of filling into chicken breast and place breast onto pastry. Moisten edges of pastry with water. Roll up, jelly roll fashion. Place seam side down on greased jelly roll pan. Brush with egg. Sprinkle with sesame seed. Bake at 350 degrees for about 45 minutes.

SAUCE:

Combine jelly and sherry in saucepan. Cook over low heat and stir constantly until jelly melts. Serve over chicken.