6 chicken breasts, boned
6 slices Swiss cheese
6 slices ham
3 tbsp. flour
1 tsp. paprika
6 tbsp. butter
1/2 c. wine
1 bouillon cube
1 tbsp. cornstarch
1 c. whipping cream

Spread chicken breast and fold Swiss and ham in roll up and secure with toothpicks. Place flour and paprika on wax paper and coat chicken. Cover medium heat brown chicken on all sides then add wine and bouillon. Cover and simmer on low heat for 30 minutes. Remove chicken.

Mix cream and cornstarch together and add to pan. Cook until thicken. Remove toothpicks and serve with sauce over chicken. Serves 6.