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Chicken Cordon Bleu - At least 60 % boneless chicken breast (raw basis), 5 % ham, and either Swiss, gruyere, or mozzarella cheese. (If breaded, no more than 30 % breading.) Creamed Poultry - At least 20 % poultry meat. Product must contain some cream. Egg Roll with Poultry - At least 2 % poultry meat. ................
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