3 chicken breasts, boned, skinned & halved
2 tbsp. cooking oil
2 oz. Brie or Swiss cheese, sliced
6 slices boiled ham
2 pkgs. refrigerator crescent rolls

Brown chicken in hot oil 30 to 40 seconds on each side; drain on paper towel. Open packages of crescent rolls, but separate into 4 sections per package instead of 8, sealing the perforations together with your fingers.

Wrap each piece of chicken with a piece of cheese, then a piece of ham and then wrap with the dough. Make 1 or 2 slits in the top of each piece of dough to allow steam to escape. Bake in 375 degree oven for about 25 to 30 minutes or until golden brown. Serve baked chicken with Tarragon Cream Sauce.

TARRAGON CREAM SAUCE:

In a saucepan melt 4 tablespoons butter, stir in: 1/2 tsp. dried tarragon 1/4 tsp. salt Dash of pepper

Add 1 cup of milk. Cook and stir until mixture is thickened. Serve warm.