6 whole med. chicken breasts, skinned and boned
1 (8 oz.) pkg. Swiss cheese slices
1 (6 oz.) pkg. sliced cooked ham
3 tbsp. all purpose flour
1 tsp. paprika
6 tbsp. butter
1 c. water
1 chicken-flavor bouillon cube or envelope
1 c. heavy or whipping cream
1 tbsp. cornstarch
5 c. hot cooked rice.

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

In 12 inch skillet over medium heat, in hot butter. Cook chicken until browned on all sides. Add water and bouillon; heat to boiling. Reduce heat to low; cover and simmer 30 minutes or until tender.

When chicken is done, with slotted spoon, arrange on warm platter, remove toothpicks.

In small bowl, blend cream into cornstarch until smooth; gradually stir into dripping in skillet. cook, stirring constantly, until sauce is thickened. Serve with chicken and rice. Makes 6 servings.