6 med. whole chicken breasts, skinned & 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 or env. or 1 tsp. chicken flavor stock base
1 tbsp. cornstarch
1 c. heavy or whipping cream

1. Spread chicken breasts flat; fold cheese and ham slices to fit on top; fold breasts over filling and fasten edges with toothpicks.

2. On waxed paper, mix flour and paprika; use mixture to coat chicken pieces.

3. In 12" 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.

4. In cup blend cornstarch and cream until smooth; gradually stir into skillet. Cook, stirring constantly until thickened; serve over chicken.