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Norman's Puffed Pastry Chicken

8 chicken breasts (boneless and skinless)
1 pkg of 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

Pre-cook 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 350 degrees until brown, approximately 30 minutes.

Mix and heat mushroom soup and wine in a pot.

Serve sauce over chicken pastries.