6 Skinless, boneless Chicken Breast Halves (I use 3 Large breast from Walmart Cut in Half length wise)
6 Slices of Swiss Cheese
6 Ham slices (I use 3 thin ham slices per cheese so actually 18 thin slices)
3 Tbls All-purpose Flour
1 Tsp Paprika
6 Tbls Butter (I use 3 Tbls Butter and 3 Tbls Olive Oil)
1 Cup Dry White Wine (I use Sauvignon Blanc)
2 Tsp Chicken Bouillon Granules
2 Tbls Cornstarch
2 Cup Heavy Whipping Cream
Directions
Preheat your oven to 350 degrees F
Slice your 3 Large Chicken breasts in half the long way
Wrap your Cheese slices with your Ham slices so the cheese won't come out when melted
Place the Ham/cheese into you chicken half and roll up the breast the long way. This should give you like a chicken breast roll. Use a toothpick or string to secure
Mix the flour and paprika in a bowl
Dip the rolled chicken breast in the flour mixture.
Heat butter (and/or oil) in a large skillet over medium-high heat.
Brown the chicken on all sides possible. Remove chicken to a baking dish. Cook in the oven till fully cooked to 165 degrees F
Add the wine and bouillon to your skillet. Reduce heat to low and simmer for 5 minutes
Blend the Cornstarch with the cream. Slowly whisk into wine mixutre.
Continue to stir and cook until thickened and serve warm over chicken