6 skinless, boneless chicken breasts
6 slices ham
6 slices Swiss cheese
1 tsp. Paprika
½ cup dry white wine
1 tbs. Cornstarch
3 tbs. All-purpose flour
¼ cup and 2 tbs. Butter
1 tsp. Chicken bouillon powder
1 cup heavy whipping cream
Directions
Pound chicken breasts if they are too thick. Place a slice of cheese and ham on each breast within ½ inch of the edges. Fold the edges of the chicken over the filling and secure with toothpicks. Mix the flour and paprika and coat the chicken pieces.
Heat the butter or margarine in a skillet and cook the chicken until browned on all sides. Add the wine and bouillon. Reduce heat to low, cover and simmer for 30 minutes.
Remove the toothpicks and transfer the breasts to a warm platter. Blend the cornstarch with the whipping cream and whisk slowly into the skillet. Cook, stirring until thickened. Pour over chicken and serve.