Chicken Cordon Bleu - serves 6

6 each chicken breasts
8 oz swiss cheese slices
8 oz cooked ham slices
3 tbsp flour
1 tsp paprika
6 tbsp butter or margarine
1/2 cup dry white wine
1 tsp chicken stock
1 tbsp cornstarch
1 cup heavy or whipping cream

Skin and bone breasts, pound to even thickness. Cover each breast with a slice of cheese and a slice of ham.
Fold chicken over ham and cheese, wrapping to enclose as in a pocket, fasten with toothpicks.
Mix flour and paprika, roll chicken in this mixture. Melt butter or margarine, brown chicken rolls well on all sides.
Add wine and stock. Reduce heat to low, cover and simmer 30 minutes or until fork tender. Remove toothpicks.
Blend cornstarch and cream, stir into skillet. Cook stirring constantly until thickened.