6 chicken breasts, skinned and boned
2 green onion and tops, chopped
1 clove garlic, minced
1/2 lb. fresh mushrooms, chopped
2 tbsp. butter, melted
1/8 tsp. salt
1 (10 oz.) pkg. frozen patty shells (Pepperidge Farm), thawed
1 egg, beaten

Place chicken between wax paper. Flatten to 1/4 inch. Set aside. Saute onion, garlic, mushrooms in butter until tender. Drain. Stir in salt. Roll out patty shell 1/8 inch thick. Spread with vegetable mixture leaving 1/2 inch border. Place chicken breast over that. Moisten edges with water and roll jelly roll fashion, seam side down on lightly greased pan. Press edges to seal. Brush with egg mixture. Bake at 425 degrees for 30 minutes or until golden brown. Combine 1/2 cup currant jelly and 1/4 cup sherry and cook until smooth. Serve with the chicken. Makes 6 servings.