6 boneless breasts
8 oz. Swiss cheese
8 oz. ham, sliced
6 tbsp. butter
1/2 c. wine, dry white
1/2 c. half & half
1 can chicken broth
1 c. flour
1 tsp. paprika
1 c. Swiss cheese, shredded

Pound chicken breasts until flattened. Fold ham and cheese inside the chicken breasts. Dredge in flour and paprika mixture. Brown in butter. Add wine and broth. Reduce heat and simmer 30 minutes. Remove to hot platter. Combine 1 tablespoon cornstarch to half and half and add to skillet, stirring constantly. Add shredded Swiss cheese. As soon as it melts, serve with rice. Yields 6 servings.