Chicken in Puff Pastry

• 6 skinless chicken breasts, boneless
• 1 (17 1/3 ounce) box puff pastry sheets (I use Pepperidge Farms)
• 6 slices cooked ham
• 1 (10 3/4 ounce) can cream of mushroom soup
• 6 tablespoons Dijon mustard
• 6 slices swiss cheese
• 1 (8 ounce) sour cream
• 18 cup milk

1. Saute chicken breast until light brown and almost done.
2. It will finish cooking in the oven.
3. Roll puff pastry out and cut it in half.
4. Spread a thin layer of dijon mustard on the pastry with a brush.
5. Place a chicken breast on mustard and top with a slice of ham and cheese.
6. Bring pastry over chicken to cover fold the edges to seal it.
7. I use an egg wash over the top and around the edges to help seal it.
8. Bake at 400 degrees for 30-40 minutes.
9. Serve with sauce made with sour cream, 1/2 can of soup, milk, and 1 tablespoon of dijon mustard.
10. Warm the sauce and whisk until mixed well.
11. NOTE: Remember to cover the remaining puff pastry with a dampened paper towel until ready to use.

chicken breasts, pastry sheets, ham, cream of mushroom soup, mustard, swiss cheese, sour cream, milk

Taken from www.food.com/recipe/chicken-in-puff-pastry-355719 (may not work)