chicken breasts, boneless and skinless
swiss cheese, sliced
ham, cooked and sliced
Pound chicken breasts flat; fold cheese and ham slices to fit on top; fold breasts over filling and fasten edges with toothpicks.
On waxed paper, mix flour and paprika; use mixture to coat chicken pieces.
In 12-inch skillet over medium heat, in hot butter, cook chicken until browned on all sides.
Add wine and bouillon (or stock).
Reduce heat to low; cover and simmer 30 minutes or
until fork tender; remove the toothpicks.
In cup, blend cornstarch and cream until smooth; gradually stir into skillet.
Cook, stirring constantly, until thickened; serve