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

Begin this recipe approximately 1 1/4 hours ahead of time. Will yield 6 servings at 526 calories each.

Spread the whole chicken breasts flat; fold the ham and cheese slices so that they fit flat on top of the breast. Then fold the breast in half and fasten the edges with as many tooth picks as required: approximately 4-5 (this step is made much easier with one person holding the edges together while the other inserts the toothpicks).

On waxed paper, mix flour and paprika; use this mixture to coat the breasts after stuffing. Place butter in 12-inch skillet over medium heat. When the butter is hot, add the chicken, turning occasionally until browned on all sides (metal tongs such as those commonly used on barbecue are most helpful).

Remove the breasts from the pan and add to the butter wine and bouillon. Mix well, return the chicken to the pan. Reduce the heat to low and simmer in covered pan (the tighter the fit the better) for approximately 30 minutes or until fork tender. Remove the breasts from the pan and remove toothpicks. The breast should be moist and stay in the rolled shape. (You may wish to place on a serving tray and cover with foil to maintain warmth at this point.)

Combine in a cup or bowl cornstarch and cream, blending until smooth. Gradually stir into the broth remaining in the skillet. Cook the mixture, stirring constantly until thickened like gravy. Serve over chicken.