Chicken Cordon Bleu

6 skinless, boneless chicken breasts
6 slices Swiss cheese
9oz thin-sliced deli smoked ham (18 slices)
1 cup all-purpose flour
1 teaspoon paprika
salt & pepper
3 tablespoons butter
3 tablespoons oil
1/2 cup dry white wine
1 chicken bouillon cube
1 tablespoon cornstarch
1 cup milk

1. Pound chicken breasts to 1/2 inch thickness. Place a cheese slice and ham 3 ham slices on each breast within 1/2 inch of the edges. Roll tightly, and secure with toothpicks. Mix the flour, paprika, salt & pepper on a plate, and coat the chicken pieces.

2. Heat the butter and olive oil in a large skillet over medium-high heat, and cook the chicken until browned on all sides. Add the wine and bouillon. Reduce heat to low, cover, and simmer for 30 minutes, until chicken is no longer pink and juices run clear.

3. Remove the toothpicks, and transfer the breasts to a warm platter. Blend the cornstarch with the milk in a small bowl, and whisk slowly into the skillet. Cook, stirring until thickened, season with salt & pepper as needed, and pour over the chicken. Serve warm.