6 med. chicken breast, boned
8 oz. sliced Swiss cheese
8 oz. sliced, cooked ham
3 tbsp. flour
1 tsp. paprika
6 tbsp. butter
1/2 c. dry white wine
1 chicken flavored bouillon cube
1 tbsp. cornstarch
1 c. heavy cream
Parsley sprigs for garnish

Place chicken breast, skin side down, on work surface and spread out flat. Cut cheese and ham slices to fit on top of each. Fold breast over filling. Fasten with toothpicks, enclosing filling well. On waxed paper, mix flour and paprika; use to coat chicken. In 12 inch skillet over medium heat, melt butter. Add chicken and cook until browned on all sides. Add wine and bouillon cube. Cover and simmer chicken over low heat 30 minutes or until tender. Remove chicken to warm platter. Remove toothpicks and keep chicken warm. In cup, blend cornstarch mixture into liquid in skillet. Cook, stirring constantly, until thickened. Spoon some of sauce over chicken. Pass remaining sauce in a gravy boat, if desired. Garnish chicken with parsley. Serves 6.