CHICKEN CORDON BLEU CALZONES

4 boneless skinless chicken breasts
1 cup sliced fresh mushrooms (optional)
1/2 medium onion, chopped
2 tablespoons butter or margarine
3 tablespoons cornstarch
1 1/4 cups milk
1 tablespoon minced fresh basil (or 1 tsp. dried basil)
1 tsp. salt
1/4 tsp. pepper
1 pkg. frozen puff pastry, thawed
8 thin slices deli ham
4 slices provolone cheese
Additional milk, optional

Preheat oven to 350 degrees F. Grease a 2 quart baking dish.

Place chicken in the prepared baking dish; cover with water.

Cover and bake at 350 degrees F for 30 minutes or until juices run clear.

Meanwhile, in a skillet, saute mushrooms and onion in butter until tender.

Combine cornstarch and milk until smooth; stir into skillet. Add seasonings. Bring to a boil; cook and stir for 2 minutes or until thickened.

Drain chicken. Cut pastry sheets in half widthwise. On one side of each half, place chicken breast, 1/4 cup mushrooms mixture, two ham slices and one cheese slice. Fold pastry over filling and seal edges. Place on a greased baking sheet. Brush tops with milk if desired.

Bake at 400 degrees F for 15-20 minutes or until puffed and golden.

Makes 4 servings
Adapted from unknown source