6 chicken breasts, skinned and boned (Market Day is great for this)
6 Swiss cheese slices
6 slices cooked ham
3 tbsp. flour
1 tsp. paprika
6 tbsp. butter
1/2 c. dry white wine
1 chicken bouillon cube
1 tbsp. cornstarch
1 c. whipping cream

Spread breasts flat. Fold cheese and ham on top; fold over and fasten with toothpicks.

In bowl, mix flour and paprika; coat chicken with mixture. In large skillet, over medium heat, melt 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 thick. Serve.