Chicken Cordon Bleu w/ Gruyere Cheese Sauce

Gruyere Cheese Sauce
olive oil
1 medium onion minced
3/4 c butter
1 c all-purpose flour
10 c milk
2 c shredded gruyere cheese
2 c shredded parm cheese
salt & pepper to taste

saute onions till tender. remove from pan and set aside. in same pan, melt butter over medium heat. stir in flour and cook 3-5 min. slowly add milk, stirring constantly until well blended. whisk over med. heat till thickened. remove from heat. add shredded cheeses, stirring till melted. stir in onions. season with salt & pepper. set aside.

48 boneless skinless chicken breast halves
48 slices ham or pastrami
48 slices swiss cheese
2 c butter, melted

pound the hell out of the chicken boobies till 1/8 in thickness. place slice of ham and slice of swiss on the middle of each breast and roll them up. brush with butter. bake until cooked through (30-40 min) @ 350˚. cool. place 4 rolls in each tin. pour sauce over the chicken breasts.

This recipe is a bitch, but well worth it. I will do it because I love you all.

Thaw. bake @ 350 for 30 min.