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4 boneless chicken breasts
4 to 5 slices of thin ham
4 to 5 slices of thin Swiss
4 eggs, beaten together
2 c. flour
bread crumbs

Place the chicken breasts between some clear wrap;
pound it until it is thin. Place a slice of ham and cheese in
the middle, then fold the chicken around them. Dip the chicken
in the flour first, then the eggs, then roll in bread crumbs.
Place the chicken in a pan and bake for 45 minutes to 1 hour.
Serve with a cheese sauce.

Cheese Sauce:
4 Tbsp. butter or margarine
4 Tbsp. flour
1/2 tsp. salt
2 c. milk
2 c. sharp Cheddar cheese
Melt butter in pan over low heat, blend in flour and
salt. Pour the milk in, all at once. Cook quickly, stirring
constantly, until it becomes thick and bubbles. Take sauce off
the stove and add the 2 cups of shredded sharp cheese. Stir
until smooth. If it is too thick, add a little more milk.
(Makes 2 cups.) Pour this sauce over Chicken Cordon Bleu.

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