3 slices boiled ham
3 chicken breasts, boned, skinless
3 slices Swiss cheese
1/2 c. flour
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. paprika
1 egg
2 tbsp. milk
1/2 c. fine bread crumbs
3 tbsp. butter
1/2 c. chicken broth
1/2 c. sauterne wine
2 tbsp. parsley flakes
1 can cream of chicken soup
1/2 c. sour cream

Split chicken breasts in half and put between 2 sheets of wax paper. Pound thin with wooden mallet. Cut ham and cheese slices in half. Fold chicken in half and place ham and cheese between. Seal edges by pounding. Mix flour, salt, pepper and paprika. Coat each chicken breast. Dip in milk and egg mixture. Roll in fine bread crumbs. Brown slowly in butter. Add broth and wine. Sprinkle with parsley. Cover and simmer 1 hour. Remove chicken to warm platter. Blend chicken soup into pan drippings. Gradually stir in sour cream. Heat gently. Serve over rice.