6 whole medium chicken breasts, skinned and boned
1- 8 oz. pkg. Swiss cheese slices
1- 8 oz. pkg. 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 breast flat, fold cheese and ham slices to fit on top. Fold breasts over filling and fasten edges with toothpicks. On waxed paper, mix flour and paprika and coat chicken.

In 12 inch skillet over medium heat, in hot butter, cook chicken until browned on all sides. Add wine and bouillon. Reduce heat to low, cover and simmer 30 minutes or until tender. Remove toothpicks.

In cup, blend cornstarch and cream until smooth. Gradually stir into skillet. Cook stirring constantly until thickened. Serve over chicken as gravy or put meat and gravy over rice or noodles.