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

About 1 1/4 hours before serving: Spread chicken breasts flat; cut cheese and ham slices to fit on top; fold breasts over filling; fasten edges with toothpicks, enclosing filling well. On waxed paper, mix flour and paprika; use to coat chicken.

In a 12-inch skillet over medium heat, in hot butter, cook chicken breasts until browned on all sides. Add white wine or water and chicken bouillon. Reduce heat to low; cover and simmer 30 minutes or until tender; remove chicken and keep warm; remove toothpicks.

In cup with fork, blend cornstarch and cream until smooth. Gradually stir cornstarch mixture into liquid in skillet. Cook, stirring constantly, until thickened. Spoon sauce over chicken. Makes 6 servings.