Leeks Cordon Bleu

• 4 large leeks
• 4 (1 1/4-ounce) slices reduced-fat, reduced-sodium Swiss cheese (such as Alpine Lace), cut in half lengthwise
• 4 (1-ounce) slices lean ham, cut in half lengthwise
• 2 1/2 tablespoons all-purpose flour
• 3/4 cup 1% low-fat milk
• 3/4 cup fat-free, less-sodium chicken broth
• 2 teaspoons dry sherry
• 1/8 teaspoon salt
• 1/8 teaspoon black pepper
• 1/4 cup breadcrumbs
• 2 English muffins, split and toasted

1. Remove roots, outer leaves, and tops from leeks; leave 6 inches of each leek. Cut each in half crosswise. Steam, covered, 8 minutes or until tender. Wrap each leek half in 1 piece of cheese and 1 piece of ham. Place wrapped leeks, seam sides down, in an 8-inch square baking dish.
2. Preheat oven to 450u0b0.
3. Place flour in a small saucepan; gradually add milk, stirring with a whisk until blended. Stir in broth. Bring to a boil over medium heat; cook 6 minutes or until thick, stirring constantly with a whisk. Reduce heat; stir in sherry, salt, and pepper. Pour sauce over wrapped leeks, and sprinkle with breadcrumbs. Bake at 450u0b0 for 10 minutes or until golden. Arrange 2 wrapped leeks on each English muffin half; spoon sauce evenly over leeks.

leeks, swiss cheese, lean ham, flour, milk, chicken broth, sherry, salt, black pepper, breadcrumbs, muffins

Taken from www.myrecipes.com/recipe/leeks-cordon-bleu (may not work)