4 whole chicken breasts (about 12 oz. each)
1 (6 oz.) pkg. process Gruyere cheese, shredded
1/4 lb. salami, chopped
1/2 c. chopped green onions
1 egg
1 (2 3/8 oz.) pkg. seasoned coating mix for chicken
1/4 c. (1/2 stick) butter
1/4 c. flour
2 c. milk

1. Halve chicken breasts; remove skin, if you wish, then cut meat in 1 piece from bones. Place each chicken breast between 2 sheets of wax paper and pound with a wooden mallet to thin.

2. Combine 1 cup of the cheese, salami and green onions in small bowl. Place about 1/4 cup of cheese filling in the center of each chicken breast. Roll up tightly and fasten with a pick.

3. Beat egg in a shallow dish; place seasoned coating mix on wax paper. Dip stuffed breasts in egg; roll in seasoned coating mix, place in single layer in greased baking dish.

4. Bake in hot oven, 400 degrees, 40 minutes or until golden brown.

5. While chicken is baking, make cheese sauce. Melt butter in a medium size saucepan. Stir in flour, cook, stirring constantly, just until bubbly. Stir in milk; continue cooking and stirring until sauce thickens and bubbles 1 minute; stir in remaining cheese until melted. Serve with chicken. Makes 8 servings.