Pound breasts to about 1/4 inch thickness. Lightly sprinkle
with seasoning salt. Spread chicken breasts
flat; fold cheese and ham slices to fit on top;
fold breasts over the cheese and ham slices
and fasten securely with toothpicks.
On waxed paper,
mix flour and paprika; coat chicken pieces with
In a large skillet
melt butter. Over medium heat cook chicken until
browned on all sides. Add wine and bouillon.
Reduce heat to low; cover and simmer 30 minutes
or until fork-tender; remove chicken from pan;
In cup, blend cornstarch
and cream until smooth; gradually stir into
skillet. Cook, stirring constantly, until thickened;
add chicken and simmer for a few minutes. Serve
sauce generously over chicken.