Chicken Cordon Bleu Calzones

• 4 chicken breasts (boneless)
• 1 c. mushrooms, sliced
• 1/2 medium onion, chopped
• 2 Tbsp. margarine
• 3 Tbsp. cornstarch
• 1 1/4 c. milk
• 1 Tbsp. minced fresh basil
• 1 tsp. dried basil
• 1 tsp. salt
• 1/4 tsp. pepper
• 1 (17.5 oz.) pkg. frozen puff pastry, thawed
• 8 slices deli ham
• 4 slices Provolone cheese

1. Place chicken in a greased 2-quart baking dish.
2. Cover with water. Cover and bake at 350u0b0 for 30 minutes or until done. In a skillet, saut mushrooms and onions in margarine until tender. Combine cornstarch and milk until smooth; stir into skillet.
3. Add seasonings and bring to a boil.
4. Cook and stir until thickened. Drain chicken. Cut pastry shells in half lengthwise. On one side of each half, place a chicken breast, 1/4 cup mushroom mixture, 2 ham slices and 1 cheese slice. Fold pastry over filling and seal edges.
5. Place on greased baking sheet.
6. Brush tops with milk. Bake at 400u0b0 for 15 to 20 minutes or until puffed and golden.
7. Yields 4 servings.

chicken breasts, mushrooms, onion, margarine, cornstarch, milk, fresh basil, basil, salt, pepper, frozen puff pastry, deli, provolone cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=53014 (may not work)