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. cooking 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 top. Fold breasts over filling and fasten edges with toothpicks. Mix flour and paprika. Use mixture to coat chicken pieces.

In skillet over medium heat, in hot butter, cook chicken until browned on all sides. Reduce heat to low; cover and simmer 30 minutes. Remove toothpicks.

In cup, blend cornstarch and cream. Gradually stir in skillet until thickened. Serve over chicken.