1. Put chicken between layers of plastic wrap and pound to 3/4" thickness with a meat mallet or heavy skillet. Place a ham slice and a chesse slice on each breast, leaving borders of at least 1/2 inch on all sides. Starting at a short end, roll up chicken around ham and cheese. Secure in several spots with toothpicks. Mix flour and paprika in a small bowl, and sprinkle it evenly over all sides of chicken rolls.
2. Heat butter in a large skillet with a tight-fitting lid over medium-high heat, and cook chicken, turning, until browned on all sides, about 2 1/2 minutes per side. Add lemon juice and bouillon. Reduce heat to low, cover, and cook until chicken is no longer pink and juices run clear, about 20 minutes.
3. Remove toothpicks and transfer chicken to a warm platter. blend cornstarch and half-and-half in a small bowl; whisk slowly into skillet, and cook, sitrring, until thickened, about 3 minutes. Add wine to taste. Pour over chicken and serve warm.
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|Serving Size: 1 Serving (181g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 257 (63%)|
|Amt Per Serving||% DV|
|Total Fat 28.5g||38 %|
|Saturated Fat 15.4g||77 %|
|Monounsaturated Fat 8.8g|
|Polyunsanturated Fat 2g|
|Cholesterol 102mg||31 %|
|Sodium 274.7mg||9 %|
|Potassium 336.7mg||9 %|
|Total Carbohydrate 12.3g||4 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 12g|
|Protein 24.6g||35 %|
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Calories per serving: 405
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