INGREDIENTS

6 skinless, boneless chicken breast halves
6 slices Swiss cheese
6 slices ham
3 tablespoons all-purpose flour
1 teaspoon paprika
6 tablespoons butter
1/2 cup dry white wine
1 teaspoon chicken bouillon granules
1 tablespoon cornstarch
1 cup heavy whipping cream

or

INGREDIENTS (Metric)

6 skinless, boneless chicken breast halves
6 slices Swiss cheese
6 slices ham
25 g all-purpose flour
2 g paprika
85 g butter
120 ml dry white wine
2 g chicken bouillon granules
8 g cornstarch
235 ml heavy whipping cream

DIRECTIONS

1. Pound chicken breasts if they are too thick. Place a cheese and ham slice on each breast within 1/2 inch of the edges. Fold the edges of the chicken over the filling, and secure with toothpicks. Mix the flour and paprika in a small bowl, and coat the chicken pieces.

2. Heat the butter in a large skillet over medium-high heat, and cook the chicken until browned on all sides. Add the wine and bouillon. Reduce heat to low, cover, and simmer for 30 minutes, until chicken is no longer pink and juices run clear.

3. Remove the toothpicks, and transfer the breasts to a warm platter. Blend the cornstarch with the cream in a small bowl, and whisk slowly into the skillet. Cook, stirring until thickened, and pour over the chicken. Serve warm.

_Suggestions:

* Most people suggested it, and I would agree, to double the sauce. I doubled it, then used the extra to put over steamed broccoli. It was excellent.
    * The next time that I prepare this dish, I believe I will double the flour and paprika mix and coat the chicken with egg before coating it.
    * The wine sauce is INCREDIBLE as is… but I added just a pinch of corn starch to thicken it a little bit.. but not necessary._