6 medium whole chicken breasts, skinned and boned
6 thin slices Swiss cheese
6 thin slices cooked ham
3 tablespoons flour
1 teaspoon paprika
6 tablespoons butter
1/2 cup dry white wine
1 chicken bouillon cube
1 tablespoon cornstarch
1 cup heavy cream
Spread chicken breasts flat; fit cheese and ham slices on chicken. Fold so that chicken covers cheese and ham; fasten edges with toothpicks.
Coat chicken with blended flour and paprika. Brown chicken in butter; add wine and bouillon cube. Cover and simmer 30 minutes or until tender.
Place chicken on warm platter; remove toothpicks.
Blend cornstarch and heavy cream until smooth; stir into drippings in skillet. Cook, stirring, until mixture is thickened. Serve over chicken.
Posted by luvtocook at Recipe Goldmine May 22, 2001.