Prep: 10 min.
Cook: 35 min.
4 boneless skinless chicken breast halves (4 ounces each)
4 thin slices fully cooked ham
4 thin slices Swiss cheese
3 tablespoons all-purpose flour
1 teaspoon paprika
1/3 cup butter
1/2 cup white grape juice
1 chicken bouillon cube
1 cup heavy whipping cream
1 tablespoon cornstarch
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
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
Yield: 4 servings.