Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  8                     chicken breasts -- boneless and
                        -- skinless
  1            Package  Pepperidge Farm Puffed Pastry Sheets
  1                Can  asparagus stalks
  1        Small   Can  ripe olives -- (slices)
                        salt and pepper
  1                Can  cream of mushroom soup
     1/2           Cup  white wine

Preparation:

Precook chicken breast in pot of water till done (don't over cook). Lightly flour working surface, roll one sheet of puffed pastry with a dough roller to about 14" - 15" square. Cut into 4 equal parts. Place one chicken breast on each square. Sprinkle with salt and pepper. Place 3 asparagus spears and a few slices of olives on top of chicken. Wrap pastry around chicken and asparagus. Wet and pinch together all edges, making sure not to leave any openings. Place pastries on a lightly greased (can use no stick cooking spray) baking sheet. Bake at 350ø until brown, approximately 30 minutes. Sauce: Mix and heat mushroom soup and wine in a pot. Serve sauce over chicken pastrie

Nutritional Information:

4205 Calories (kcal); 224g Total Fat; (50% calories from fat); 486g Protein; 10g Carbohydrate; 1487mg Cholesterol; 2538mg Sodium