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. dry white wine
1 chicken flavor 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. In 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 or until fork tender; remove the toothpicks. In cup, blend cornstarch and cream until smooth; gradually stir into skillet. Cook, stirring constantly until thickened; serve over chicken.