8 chicken breasts, skinned and boned
24 oz. Swiss cheese slices
24 oz. cooked ham slices
3 tbsp. all-purpose flour
1 tbsp. paprika
8 tbsp. butter
1/3 c. dry white wine
1 chicken-flavored bouillon cube
1 tbsp. cornstarch
1 c. whipping cream, room temperature

Spread chicken breasts flat. Fold cheese and ham slices to fit on top of chicken. Fold breasts over filling and fasten edges with toothpicks. On waxed paper mix flour and paprika. Use mixture to coat chicken. In 12 inch skillet, over medium heat in hot butter, cook chicken until brown on all sides. Add wine and bouillon.

Reduce heat to low, cover pan, and simmer 30 minutes or until fork tender. Remove chicken from pan and remove toothpicks. Blend cornstarch and cream in cup until smooth. Gradually stir into skillet. Cook, stirring cornstarch until thickened. Serve over chicken.