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CHICKEN CORDON BLEU 
4 skinless, boneless chicken breast, split
8 slices ham
8 slices Swiss cheese
1 (12 oz.) can Carnation milk (1 c. reserved for sauce)
Dry bread crumbs
Melted butter

SAUCE:

1/3 c. butter
5 tbsp. flour
1/2 tsp. salt
1/8 tsp. pepper
1 c. Carnation milk
1 can chicken broth

On each flatten chicken breast, lay a thin slice of ham and 1 slice Swiss cheese, cut to fit. Roll up and fasten with toothpicks. Dip rolls in milk (minus 1 cup for sauce) and roll in bread crumbs. Place in a baking dish in which butter has been melted. (Enough to coat the bottom of the dish well.) Cover tightly with foil and bake at 350 degrees for 30 minutes. Uncover and bake 30 minutes longer until tender and brown. While chicken rolls bake prepare sauce.

Sauce: Melt butter in skillet. Stir in flour, salt and pepper. Slowly stir in milk and chicken broth. Cook to thicken, serve over cooked rolls.

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