6 whole chicken breasts, skinned and boned
8 oz. Swiss cheese slices
8 oz. Virginia smoked ham slices
1 c. flour
1 tbsp. paprika
1/4 c. dry seasoned bread crumbs
6 tbsp. butter
3/4 c. dry white wine
1 chicken bouillon cube
1 tbsp. cornstarch
1 c. whipping cream

Spread chicken breasts open and flat; place ham and cheese slices on top and fold breasts over jellyroll fashion, securing with toothpicks.

Mix flour, paprika, and bread crumbs. Coat chicken with mixture and cook in hot butter until browned on all sides. Add bouillon and wine. Reduce heat to low; cover and simmer 30 minutes.

Blend cornstarch and cream until smooth. Gradually stir into skillet. Cook, stirring constantly, until thickened. Serve over chicken.