3 whole chicken breasts, split
6 slices ham
6 slices Swiss cheese
1 c. flour
1 tsp. paprika
1 tsp. salt
1 tsp. black pepper
1 pt. heavy whipping cream
2 chicken bouillon cubes
2 tbsp. butter
1/2 c. cold water
1 tsp. cornstarch
1/4 c. white wine
Rice

Split chicken breasts. Pound out flat, roll ham and Swiss cheese, one slice of each in each chicken breast half. Roll each chicken breast in flour and paprika, salt and pepper combination. Saute chicken halves in 2 tablespoons of butter. Add 1 pint of heavy whipping cream and chicken bouillons. Let chicken and cream simmer for 30 minutes. Do not boil.

Combine water and cornstarch. Slowly add to chicken, stir. Let simmer for 15 minutes. Remove from heat. Serve with rice.