6 slices Swiss cheese
6 slices ham
3 Tablespoons flour
1 teaspoon paprika
1/4 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon pepper
6 Tablespoons butter
1/2 cup white wine or chicken broth
1 teaspoon chicken broth granules
1 Tablespoon cornstarch
1 cup heavy cream
4 cups hot, cooked linguine or pasta of your choice
Place a ham and a cheese slice on each chicken breast. (I pounded my breasts, to 1/4″, it makes the chicken much easier to roll) Roll up tightly, tucking in sides to completely enclose ham and cheese. Secure with toothpicks. Mix flour and next 4 ingredients in a small bowl and coat the chicken pieces with the mixture. In a large skillet heat the butter over medium-high heat and brown the chicken rolls on all sides. Add broth and broth granules, reduce heat to medium-low and simmer for 30 minutes, until chicken is done & tender in the center. Remove chicken and keep warm on a serving platter. Blend cornstarch with the cream and stir into the skillet, stirring constantly and cooking until thickened. Serve sauce over chicken and linguine. Number of Servings: 6