Chicken Cordon Bleu

6 boneless chicken breasts

1 8oz pkg swiss cheese slices

1 8 oz pkg sliced cooked ham

3 T. flour

1 tsp. Paprika

6 T. butter or margarine

½ C. Dry white wine

1 Chicken flavor bouillon cube

1 T. cornstarch

1 C. heavy or whipping cream

Spread chicken breast flat, fold cheese and ham slices on top, fold breast over filling and fasten edges with toothpicks. On waxed paper, mix flour and paprika; use mixture to coat chicken pieces. In 12-inch skillet over medium heat, in hot butter or margarine, cook until browned on all sides. Add wine and bouillon. Reduce heat to low; cover and simmer 30 minutes or until fork-tender; remove the toothpicks. In cup blend cornstarch and cream until smooth; gradually stir into skillet. Cook, stirring constantly, until thickened; serve over chicken.