• 1 package Pepperidge Farm puff pastry

• 3 whole chicken breasts skinned and boned

• ½ t. salt

• ¼ t. pepper

• ½ cups bread crumbs

• ¼ cup milk

• 1 T. butter

• ½ cup onion chopped

• 1 ½ lbs ground veal

• 1 clove of garlic minced

• 2 eggs

• ½ cup chopped parsley

  1/3 cup pistachios shelled

• ¼ cups pimento chopped

• ½ cup boiled ham chopped

• 3 T. heavy cream.

Pound chicken breast to ¼ inch thickness.  Roll pastry to 18” x 12”.  Lay pounded chicken breast on pastry.  Sprinkle with salt and pepper.  In a large bowl, mix bread crumbs and milk.  Melt butter and sauté onion.  Add onion to bread crumb mix.  Add veal, eggs, garlic, parsley, nuts, pimento and ham to onion and bread crumb mix. Mix thoroughly.  Spread mix over chicken breast.  Roll jelly roll style
(long way), tuck in ends.  Place seam side down on greased cookie sheet.  Brush
with whole beaten egg.  Bake 1 hour at 375 degrees.  Remove and cool for one
hour covered with aluminum foil.  Serve with sauce:

• ½ cup Dijonmustard

• ½ cup sour cream

• ½ cup mayonnaise

• ½ cup chopped green onions.

Mix all ingredients and chill.  Let sit at room temperature an hour before serving.