6 skinless, boneless chicken breasts
Pepperidge Farm Puff Pastry Sheets, defrosted
6 slices cooked ham
1 can cream of chicken soup
Dijon mustard
6 slices Swiss cheese
1 (8 oz.) sour cream
1/8 c. milk

Roll Puff Pastry. Spread a thin layer of Dijon mustard on the pastry. Place a chicken breast on mustard and top with a slice of ham and cheese. Roll pastry around chicken and seal it. Bake at 400 degrees for 30 to 40 minutes. Serve with sauce made with: sour cream, 1/2 can of soup, and milk. Warm until it boils.