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

Spread chicken breasts flat; fold ham and cheese. Place on one half; fold breasts over filling and fasten edges with toothpicks. On waxed paper, mix flour and paprika. Coat chicken pieces. In 12 inch skillet over medium heat in hot butter, cook chicken until browned on all sides. Add wine and bouillon. Reduce heat to low; cover and simmer for 30 minutes or until fork tender. Remove toothpicks. Remove chicken to a warm platter. In cup, blend cornstarch and cream until smooth. Gradually stir into skillet. Cook, stirring constantly, until thickened. Serve over chicken.