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  • 6 skinless, boneless chicken breast halves
  • 6 slices Swiss cheese
  • 6 slices ham
  • 3 tablespoons all-purpose flour
  • 1 teaspoon paprika
  • 6 tablespoons butter
  • 1/2 cup dry white wine
  • 1 teaspoon chicken bouillon granules
  • 1 tablespoon cornstarch
  • 1 cup heavy whipping cream


  • 1. Pound chicken breasts if they are too thick. Place a cheese and ham slice on each breast within 1/2 inch of the edges.
  • Fold the edges of the chicken over the filling, and secure with toothpicks.
  • Mix the flour and paprika in a small bowl, and coat the chicken pieces.
  • 2. Heat the butter in a large skillet over medium-high heat, and cook the chicken until browned on all sides.
  • Add the wine and bouillon.
  • Reduce heat to low, cover, and simmer for 30 minutes, until chicken is no longer pink and juices run clear.
  • 3. Remove the toothpicks, and transfer the breasts to a warm platter.
  • Blend the cornstarch with the cream in a small bowl, and whisk slowly into the skillet.
  • Cook, stirring until thickened, and pour over the chicken.
  • Serve warm.

Categories: Dairy  Dinner  Main Dish  Poultry 
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