6 boneless skinless chicken breasts
1 pkg. (8 oz.) Swiss cheese
1 pkg. (8 oz.) ham
3 tbsp. flour
1 tsp. paprika
6 tbsp. butter
1/2 c. white wine
1 chicken flavored bouillon cube
1 tbsp. cornstarch
1 c. heavy cream

Spread chicken flat. Fold ham and cheese to fit. Roll breasts around filling and fasten with toothpicks. Coat with the flour and paprika, then brown on all sides in butter. Add wine and bouillon cube. Reduce heat to low. Cover and simmer 30 minutes. Blend cornstarch and water. Gradually stir into skillet. Cook until thickened and serve over chicken.