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| 6 | Medium whole chicken breasts |
| 1 Packung | 8-oz Swiss cheese slices |
| 1 Packung | 8-oz sliced cooked ham |
| 3 Esslöffel | all-purpose flour |
| 1 Teelöffel | paprika |
| 6 Esslöffel | butter or margarine |
| 1/2 Tasse | white wine dry |
| 1 | Chicken-flavor bouillon cube or |
| 1 Teelöffel | Chicken-flavor stock base |
| 1 Esslöffel | cornstarch |
| 1 Tasse | Heavy or whipping cream |
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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
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