6 med. chicken breasts, skinned & boned
1 (8 oz.) pkg. Swiss cheese slices
1 (8 oz.) pkg. sliced cooked ham
3 tbsp. all purpose flour
1 tsp. paprika
6 tbsp. butter
1/2 c. dry white wine
1 chicken flavor bouillon cube or 1 tsp. chicken flavor base
1 tbsp. cornstarch
1 c. whipping cream

Spread chicken breasts flat, fold cheese and ham slices to fit top, fold breasts over filling and fasten edges with toothpicks.

On waxed paper, mix flour and paprika, coat chicken pieces. In 12" skillet over medium heat, cook chicken in butter until browned on all sides. Add wine and bouillon. Reduce heat to low, cover and simmer 30 minutes or until fork tender. Remove toothpicks.

In cup, blend cornstarch and cream until smooth. Stir gradually into skillet. Cook, stirring constantly until thickened. Serve over chicken.