1 pkg. Adolph's chicken marinade
3/4 c. cold water
8 boneless chicken breasts
Pepperidge Farms frozen puff pastry shells

Prepare the chicken marinade as directed on package, using 3/4 cup of cold water. Marinade chicken breasts for 15 minutes, and then bake, in a single layer in the marinade, in a 375 degree oven for 20 minutes. Cool until cool enough to be handled. Drain chicken and reserve 1/4 cup of marinade for gravy.

Thaw the package of puff pastry shells and roll each one into a large circle, bringing pastry around to cover and pinch pastry ends to seal all around. Place seam side down on a lightly greased cookie sheet. Bake in oven according to directions of puff pastry package. When done, serve immediately with the sauce.

GRAVY:

1 pkg. chicken gravy mix
1/4 lb. fresh mushrooms, sliced & sauteed in a little butter
1/4 c. light cream
2 tbsp. white wine

Prepare gravy mix according to package directions, but using 1/4 cup of the marinade mixture in place of 1/4 cup water. Add the sauteed mushrooms and the white wine. When near to a boil, stir in the cream, but do not let it boil. Serve a little of the hot sauce over each chicken puff on the plate and pass the rest of the sauce. Serves 8.