MAKES LEFTOVERS GALORE!!!

Chicken Cordon Bleu For 200 (With Supreme Sauce)

62 1b chicken breast meat

6 1b 4 oz boiled ham

6 1b 4 oz Swiss cheese

4 1b 10 oz cranberry sauce

3 gal Supreme Sauce

Stuff each chicken breast with 1/2 oz slice of ham and 1/2 oz cheese. Place 24 breasts per two-inch pan. Sprinkle lightly with paprika. Bake 45 min. at 350 'til chicken is lightly browned and measures 160 degrees. Serve with Supreme Sauce (Recipe #4232) in 2 oz portions—1.5 gal. Serve with cranberry sauce and condiments.

Serving Utensil: Tongs

Yield: 75 1b

How to Make Supreme Sauce

1 1b 9 V: oz margarine solids

1 1b 9 1/2 oz regular flour

2 1/2 gal water

8 1/4 oz chicken base

1 tbsp garlic spices 1 tbsp food color

Make roux from oleo and flour. Bring liquid and spices to boil, add roux, cook out flour and dissolve all lumos. If rich chicken stock is used, hold back on some chicken base. Simmer I gravy for 10 min., adjust if necessary.

Serving Utensil: Ladle

Yield: 2.99 gal