6 med. whole chicken breasts, skinned and boned
1 (8 oz.) pkg. Swiss cheese, slices
1 (8 oz.) pkg. turkey ham, slices
3 tbsp. all purpose 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

Begin 1 1/4 hours ahead of serving; makes 6 portions. Spread chicken breasts flat; fold cheese and turkey slices to fit on top. Fold breasts over filling and fasten edges with toothpicks. On wax paper, mix flour and paprika; use mixture to coat chicken pieces. In a 12 inch skillet over medium heat, melt butter and then cook chicken on all sides until fork-tender. Remove toothpicks. In cup, blend cornstarch and cream until smooth; gradually stir mixture into the skillet. Cook stirring constantly until thickened. Serve over chicken.