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6 medium chicken breasts
8 oz. swiss cheese, sliced
8 oz. ham, sliced
3 tbsp. flour
1 tsp. paprika
6 tbsp. butter
1/2 cup dry white wine
1 chicken bouillon cube
1 tbsp. corn starch
1 cup heavy cream
Skin and bone chicken - place between saran wrap and pound thin. Remove saran wrap. Cut ham to fit and place on top of chicken. Repeat with cheese and place on top of ham. Roll up jelly roll style and secure with toothpicks.
Coat chicken rolls with flour and paprika mixture.
Fry rolls in butter over medium heat until golden brown.
Add wine and chicken bouillon and reduce heat.
Simmer for about 30 minutes. Remove chicken to a warm platter and remove toothpicks.
Blend cornstarch and cream together and gradually stir into liquid in frypan. Cook and stir until thick.
Spoon over chicken and garnish with ham and parsley.
Serve with buttered noodles or salad.
8 oz. swiss cheese, sliced
8 oz. ham, sliced
3 tbsp. flour
1 tsp. paprika
6 tbsp. butter
1/2 cup dry white wine
1 chicken bouillon cube
1 tbsp. corn starch
1 cup heavy cream
Skin and bone chicken - place between saran wrap and pound thin. Remove saran wrap. Cut ham to fit and place on top of chicken. Repeat with cheese and place on top of ham. Roll up jelly roll style and secure with toothpicks.
Coat chicken rolls with flour and paprika mixture.
Fry rolls in butter over medium heat until golden brown.
Add wine and chicken bouillon and reduce heat.
Simmer for about 30 minutes. Remove chicken to a warm platter and remove toothpicks.
Blend cornstarch and cream together and gradually stir into liquid in frypan. Cook and stir until thick.
Spoon over chicken and garnish with ham and parsley.
Serve with buttered noodles or salad.
