6 med. whole chicken breasts, skinned & boned
1 (8 oz.) pkg. Swiss cheese, sliced
1 (8 oz.) cooked ham, sliced
3 tbsp. flour
1 tsp. paprika
6 tbsp. butter
1/2 c. dry white wine
1 bouillon cube, chicken flavored
1 tbsp. cornstarch
1 c. heavy cream or sour cream

Spread chicken breasts flat; fold cheese and ham slices to fit on top. Fold breasts over filling and fasten edges with toothpicks. On waxed paper, mix flour and paprika; use to coat chicken pieces. 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 and simmer 30 minutes or until fork tender. Put chicken on hot platter, remove toothpicks. In a cup, blend cornstarch with cream until smooth; gradually stir into the skillet. Cook, stirring constantly until thickened; serve over chicken. 6 servings.