Ingredients
4 boneless skinless chicken breast halves (4 ounces each)4 thin slices fully cooked ham4 thin slices Swiss cheese3 tablespoons all-purpose flour1 teaspoon paprika1/3 cup butter1/2 cup white grape juice1 chicken bouillon cube1 cup heavy whipping cream1 tablespoon cornstarch
Preparation
Flatten chicken to 1/4-in. thickness. Top each with a slice of ham and cheese; fold to fit. Roll up tightly and secure with toothpicks. In a shallow bowl, combine the flour and paprika. Coat chicken with flour mixture.
In a large skillet over medium heat, melt butter. Cook chicken for 5 minutes on each side or no longer pink. Add grape juice and bouillon. Reduce heat; cover and simmer for 30 minutes or until chicken is tender.
Remove chicken and keep warm. In a small bowl, combine cream and cornstarch until smooth. Gradually stir into pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chicken.
