8 boneless chicken breast halves
2 tsp. dried leaf thyme
Salt and freshly ground pepper
5 tbsp. butter
1 lg. onion, finely chopped
1 lb. mushrooms, sliced
3 tomatoes, peeled, chopped
2 tbsp. freshly chopped parsley or 2 tsp. dried leaf parsley
1 (16 1/4 oz.) pkg. frozen puff pastry (2 sheets), thawed
8 slices boiled ham
1 egg white blended with 1 tbsp. water for glaze

Place chicken-breast halves between pieces of waxed paper or plastic wrap. Using a meat mallet or cleaver, flatten each until about 1/4 inch thick. Sprinkle flattened chicken breasts with thyme. Season with salt and pepper to taste. Melt 3 tablespoons butter in a medium skillet. Brown seasoned chicken breasts 2 minutes on each side; set browned chicken aside. Add remaining butter to skillet. Add onion; saute until transparent. Add mushrooms and tomatoes; stirring occasionally, cook until liquid has evaporated. Add parsley. Stir in salt and pepper to taste; remove from heat. On a lightly floured surface, unfold pastry. Cut each pastry sheet in half lengthwise, then crosswise, making 8 (5-inch) squares. Roll out each square until large enough to enclose a chicken breast. Preheat oven to 375 degrees (190 C). Place 1 ham slice on each pastry square; spread with 2 tablespoons mushroom mixture. Place a browned chicken breast over mushroom mixture. Brush edges of pastry with water; wrap pastry around chicken, pressing edges to seal. Place wrapped chicken breasts, seam-side down, on ungreased baking sheets. Brush tops with egg-white glaze. Bake 25 to 30 minutes or until puffed and golden brown. Serve immediately or cool on wire racks until ready to serve. Makes 8 servings.