6 med. chicken breasts
1 (8 oz.) pkg. Swiss cheese slices
1 (8 oz.) pkg. sliced cooked ham
3 tbsp. flour
1 tsp. paprika
6 tbsp. butter
1/2 c. white cooking wine
1 cube chicken flavor bouillon
1 tbsp. cornstarch
1 c. heavy cream

1. Spread chicken breasts flat, fold cheese and ham slices to fit on top. Fold breasts over and secure with toothpick.

2. Mix flour and paprika. Use to coat chicken.

3. (12 inch skillet, medium heat.) In hot butter, cook chicken until browned on all sides. Add wine and bouillon. Reduce heat to low, cover and simmer 30 minutes or until fork tender. Remove chicken to separate dish.

4. Blend cornstarch and cream until smooth. Gradually stir into skillet with remains. Cook, stirring constantly until thickened, pour over chicken.