6 med. chicken breasts, skinned, boned & flattened
1 (8 oz.) pkg. Swiss cheese, sliced
1 (8 oz.) pkg. sliced cooked ham
3 tbsp. all-purpose flour
1 tsp. paprika
6 tbsp. butter
1/2 c. dry white wine
1 chicken flavored bouillon cube
1 tbsp. cornstarch
1 c. heavy or whipping cream

Spread chicken breasts flat. Fold cheese and ham slices to fit on top, fold breasts over filling and fasten edges with toothpicks. On waxed paper, mix flour and paprika and use mixture to coat chicken.

In 12 inch skillet over medium heat, melt butter, cook chicken until browned on all sides. Add wine and bouillon. Reduce heat to low, cover, simmer 30 minutes or until fork tender, remove toothpicks.

In cup, blend cornstarch and cream until smooth. Gradually stir into skillet. Cook, stirring constantly, until thickened, serve over chicken on a platter with white rice.