6 medium whole chicken breasts, boned and skinned
8 oz. Swiss cheese, sliced
8 oz. ham, sliced
3 tbsp. flour
1 tsp. paprika
3 tbsp. butter
1/2 c. dry white wine
1 chicken bouillon cube
1 tbsp. cornstarch
1 c. heavy whipping cream

Spread breasts flat. Fold ham and cheese to fit. Fold breasts over, filling with ham and cheese and fasten with toothpicks. Mix flour and paprika. Coat chicken and cook in butter in a skillet until browned on all sides. Add wine and bouillon. Reduce heat to low. Cover and simmer for 30 minutes or until chicken is fork tender. Take chicken out and remove toothpicks. Blend cornstarch and cream until smooth. Gradually stir into skillet. Cook and stir until thickened. Serve over chicken.