4 whole boneless chicken breasts
6 ounces sliced boiled ham lunchmeat
6 ounces sliced swiss cheese
4 tbsp butter or margarine
1 tbsp flour
1 tsp paprika
1 chicken bouillon cube or equivalent of chicken stock base
1/2 cup dry white wine
1 tbsp corn starch
1 cup heavy whipping cream
Salt & pepper to taste
Pound chicken breasts flat between sheets of wax paper with a mallet or rolling pin. Cut cheese and ham into pieces to fit on top of chicken. Divide cheese and ham between breasts. Fold chicken over filling on all sides and seal with toothpicks.
Mix flour, paprika, salt, and pepper. lightly coat chicken in flour mixture. Discard any extra.
Melt butter in large skillet. Cook chicken in butter over medium heat until browned on all sides.
Add chicken bouillon cube and wine to pan. Reduce heat to low and simmer 25-35 minutes turning occasionally until internal temperature reaches 165 deg. Remove chicken from pan and keep warm. Blend cornstarch and cream in a cup until smooth. Add gradually into skillet stirring constantly until thickened. Remove toothpicks from chicken. Pour sauce over chicken and serve immediately. Serve with baked potato and a green salad. ENJOY!
