6 boned & skinned chicken breasts
1 (8 oz.) pkg. Swiss cheese slices
1 (8 oz.) pkg. sliced ham
1/2 c. flour
2 tsp. paprika
Salt & pepper
1/2 c. butter
1/2 c. wine, sherry or dry white wine
1/2 c. chicken broth
1 tbsp. cornstarch
1 c. heavy cream

Spread chicken breasts. Flatten with mallet. Lay ham strip and cheese strip on breast. Roll up and close using toothpicks. Mix flour, paprika, salt and pepper. Roll chicken pieces to cover. In skillet, melt butter. Cook chicken until brown on all sides on medium heat. Add wine and broth. Reduce heat to low. Cover and simmer 30 minutes or until fork tender. Remove toothpicks. In cup blend cornstarch and cream until smooth. Gradually stir into skillet. Cook, stirring constantly until thickened. Serve over chicken. Serves 6.