6 skinless, boneless chicken breast halves

Dijon Mustard (optional)
6 slices Swiss cheese
6 slices ham

2 eggs

2 cups of breadcrumbs

2 tablespoons parmesan cheese
3 tablespoons all-purpose flour
1 teaspoon paprika 
3 tablespoons butter
3 tablespoons of olive oil

1/2 cup dry white wine
1 teaspoon chicken bouillon granules (or 1/2 cup chicken stock) 
1 tablespoon cornstarch
1 cup heavy whipping cream

Pound chicken breasts if they are too thick. Spread dijon mustard on one side of the chicken. Place a cheese and ham slice on each breast within 1/2 inch of the edges. Fold the edges of the chicken over the filling, and secure with toothpicks. Mix the flour and paprika in a small bowl, and coat the chicken pieces. Brush on the beaten egg. Coat with breadcrumbs (mixed with parmesan cheese).

 

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

 

Remove the toothpicks, and transfer the breasts to a warm platter. Blend the cornstarch with the cream in a small bowl, and whisk slowly into the skillet. Cook, stirring until thickened, and pour over the chicken.