Chicken a la Suisse Posted by luvtocook May 22, 2001 6 medium whole chicken breasts, skinned and boned 6 thin slices Swiss cheese 6 thin slices cooked ham 3 tablespoons flour 1 teaspoon paprika 6 tablespoons butter 1/2 cup dry white wine 1 chicken bouillon cube 1 tablespoon cornstarch 1 cup heavy cream Spread chicken breasts flat; fit cheese and ham slices on chicken. Fold so chicken covers cheese and ham; fasten edges with toothpicks. Coat chicken with blended flour and paprika. Brown chicken in butter; add wine and bouillon cube. Cover and simmer 30 minutes or until tender. Place chicken on warm platter; remove toothpicks. Blend cornstarch and heavy cream until smooth; stir into drippings in skillet. Cook, stirring, until mixture is thickened. Serve over chicken.