6 whole boneless chicken breasts
1 (8 oz.) pkg. Swiss cheese slices
1 ( 8 oz.) pkg. sliced 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 cream

Spread chicken breasts flat. Fold ham and cheese to fit on top. Fold breasts over filling and fasten edges with toothpicks. Mix flour and paprika and coat chicken pieces.

In skillet over medium heat in hot butter cook chicken until browned; add wine and bouillon. Reduce heat to low; cover and simmer 30 minutes or until tender. Remove. Blend cornstarch and cream; gradually stir into skillet. Cook, stirring constantly, until thickened. Serve over chicken.