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6 medium whole chicken
breasts, boned
1 (8 oz.) pkg. Swiss cheese
1 (8 oz.) pkg. sliced cooked
3 Tbsp. all-purpose flour
1 tsp. paprika
6 Tbsp. butter, melted
1/2 c. dry white wine
1 chicken bouillon cube
1 Tbsp. cornstarch
1 c. heavy or whipping cream

Place chicken breast between wax paper. Pound to
flatten to 1/4-inch thickness. Place Swiss cheese and ham on
chicken. Roll chicken breast over filling and fasten edges
with toothpicks. Mix flour and paprika on waxed paper and coat
chicken. Place chicken in 2 quart micro-safe dish. Melt
butter on High 45 seconds or until melted. Drizzle butter over
chicken. Cook 5 minutes on High. Add wine and bouillon.
Microwave on 70% power for 25 to 30 minutes or until tender.
Blend cornstarch and cream and gradually add to chicken. Cook
on 70% power for 2 to 3 minutes or until thickened.

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