Categories: Meats, Main dish 
      Yield: 6 servings 
  
      6 ea Medium whole chicken breasts 
      1 pk 8-oz Swiss cheese slices 
      1 pk 8-oz sliced cooked ham 
      3 T  All-purpose flour 
      1 t  Paprika 
      6 T  Butter or margarine 
    1/2 c  Dry white wine 
      1 ea Chicken-flavor bouillon cube 
      1 x  -- or -- 
      1 t  Chicken-flavor stock base 
      1 T  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