Cordon Bleu (Betsy's Recipe)

I find this to be an easy and delish dish to prepare.  If one keeps in mind to first place the flapside down in the skillet, it'll stay rolled. 
I serve it with French Bread, a Garden Salad and a nice Alfredo Noodle side for a wonderful "French/Italian Culinary Tour".  It's a praise getting dish as you won't have to let your guests know how easy it was to make.

Ingredients:

4 boneless, skinless chicken breast halves

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 cube chicken bouillon

1 cup heavy whipping cream

1 tablespoon cornstarch

Preparation:

1. 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 flour mixture.
2. In a large skillet over medium heat, melt butter. Cook chicken for 5 minutes on each side or until browned. Add grape juice and bouillon. Reduce heat; cover and simmer for 30 minutes or until chicken is tender.
3. 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. Spoon over chicken.