6    Medium whole chicken breasts
1 pk 8-oz Swiss cheese slices
1 pk 8-oz sliced cooked ham
3 tb All-purpose flour
1 ts Paprika
6 tb Butter or margarine
1/2 c  Dry white wine
1    Chicken-flavor bouillon cube
-- or --
1 ts Chicken-flavor stock base
1 tb Cornstarch
1 c  Heavy or whipping cream

1. Spread chicken breasts flat: fold cheese and ham slices to fit on
top: fold breasts over filling and fasten edges with toothpicks.
2. On waxed paper, mix flour and paprika: use mixture to coat chicken
pieces.
3. In 12-inch skillet over medium heat, in hot butter or margarine,
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.
4. In cup, blend cornstarch and cream until smooth; gradually stir
into skillet. Cook, stirring constantly, until thickened; serve
over chicken