1. Spread chicken breasts flat, fold cheese and ham slices to fit on top. 2. Fold breasts over filling and fasten edge over filling and fasten edges with toothpicks. 3. On waxed paper, mix flour and paprika and use to coat chicken. 4. In 12 inch skillet over medium heat in hot butter, cook chicken until brown on all sides. Add wine and bouillon. Reduce heat to low, cover and simmer 3 minutes or until tender. Remove toothpicks. 5. In cup, blend cornstarch and cream and blend until smooth. Gradually stir into skillet. Cook stirring constantly until thickened. 6. Serve over chicken. ---------------------------------------------------------------------------
Nutrition
Ingredients
