Ingredients for 6 servings:
1. 6 skinless chicken breasts, boneless
2. 1 (17 1/3 ounce) box puff pastry sheets (I use Pepperidge Farms)
3. 6 slices cooked ham
4. 1 (10 3/4 ounce) can cream of mushroom soup
5. 6 tablespoons Dijon mustard
6. 6 slices swiss cheese
7. 1 (8 ounce) sour cream
8. 1/8 cup milk

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

Enjoy your meal!