2 sheets Pepperidge Farm frozen puff pastry
8 pieces boneless skinned chicken
Salt & pepper
3 tbsp. melted butter
8 slices Swiss cheese
8 slices boiled ham

Soften pastry 20 minutes. Salt and pepper chicken and saute in butter 1 minute on each side. Set aside to cool.

Unfold thawed pastry shells. Cut each sheet into 4 squares. On lightly floured board, roll out pastry squares just enough to enclose chicken.

Place chicken in center of each square. Top with ham and cheese. Wrap pastry around chicken and pinch. Place on ungreased baking sheet. Cook at 350 degrees for 20 minutes.