6 chicken breasts, skinned and boned
1 (8 oz.) pkg. Swiss cheese slices
1 (8 oz.) pkg. sliced cooked ham
6 tbsp. butter
1/2 c. dry white wine
1 chicken bouillon cube
1 c. water
1 tbsp. cornstarch
1 c. cream

Pound and flour chicken. Put 1 slice each of bacon and cheese on top of chicken. Fold breast over filling and fasten edges with a toothpick. Brown in butter in skillet, turning to brown all sides. Remove from skillet and put into baking dish. Add wine and bouillon dissolved in 1 cup water. Put in oven uncovered and bake at 350 degrees for 45 minutes. Before serving mix cornstarch and cream together. Stir into chicken and broth. Stir and beat until thickened. Serve sauce over chicken.