6 med. whole chicken breasts, skinned and boned
1 (8 oz.) pkg. Swiss cheese slices
1 (8 oz.) pkg. sliced cooked ham
3 tbsp. all-purpose flour
1 tsp. paprika
6 tbsp. butter
1/2 c. white wine
1 chicken 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; use mixture to coat chicken pieces.

Using 12 inch skillet over 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; remove toothpicks.

In bowl blend cornstarch and cream until smooth; gradually stir into skillet. Cook, stirring constantly, until thickened. Serve over chicken. Specialty at our house!