6 boneless skinless chicken breasts
1 can cream of mushroom soup
1 cup sour cream
6 slices bacon (uncooked)
6 slices ham (thinly sliced)
2 packages puff pastry
1 Preheat oven to 350 degrees.
2 Pound/flatten each chicken breast lightly.
3 Wrap each chicken breast in a slice of ham, then tightly wrap a slice of bacon around the ham; secure with toothpicks if necessary. 4 Place in a baking dish. 5 Blend together sour cream and undiluted mushroom soup, then pour over the chicken breasts. 6 Bake seam side down for about 30 minutes.
7 Remove chicken from dish, and set aside cream sauce.
8 Cut the puff pastry into 6 separate rectangles. 9 Place each chicken breast on the bottom half of a rectangle, then fold the pastry over and seal, to form a square packet. 10 Bake at 350 degrees for about another 20-30 minutes, until pastry puffy and golden. 11 Serve hot with warm cream sauce poured over