6 chicken breasts
1 (8 oz.) pkg. Swiss cheese
1 (8 oz.) sliced cooked ham
3 tbsp. flour
1 tsp. paprika
6 tbsp. butter
1/2 c. dry, white wine
1 chicken bouillon cube
1 tbsp. cornstarch
1 c. heavy or whipping cream

Spread chicken flat, fold cheese and ham slices to fit on top, fold breast over chicken and use toothpick.

On wax paper mix flour and paprika. Coat chicken.

In 12" skillet over medium heat melt butter and brown chicken on all sides. Add wine and bouillon, reduce heat to low, cover and simmer 30 minutes or until fork tender.

In a cup blend cornstarch and cream, gradually mix into skillet, stir until thick. Either pour over chicken or serve separately.