This dish is a decadent combination of ham and cheese stuffed inside chicken breasts, finished with a sauce of heavy cream.
Makes 4 to 6 servings.
6 medium-sized, skinless and boneless chicken breasts
1 pound Swiss cheese, cut into slices
1 pound cooked ham from the deli, sliced thin
3 tablespoons flour
1 teaspoon paprika
6 tablespoons butter
1/2 cup dry white wine
1 chicken bouillon cube
1 tablespoon arrowroot
1 cup heavy cream
1/2 cup chopped fresh parsley, for garnish
1. If your chicken breasts are thick, place them between sheets of wax paper and pound them to about 1/4-inch thickness with a wooden mallet or rolling pin. Lay the breasts flat, and place slices of cheese and ham on them, distributing evenly. Fold breasts over and secure ends with toothpicks.
2. In a shallow soup bowl, combine flour and paprika and blend well. Dip chicken pieces in flour/spice mixture to coat on both sides.
3. Heat butter in a large skillet over medium-high heat, and cook the chicken pieces in the butter until browned on both sides, about 3 minutes a side. Transfer the chicken pieces with a slotted spoon to the slow cooker. In the butter and juices in the skillet, add the wine and bouillon cube and stir until cube is dissolved. Pour the mixture over the chicken in the slow cooker.
4. Cover and cook on Low for 5 to 7 hours or on High for 2 to 3 hours. Chicken should be cooked through and tender. Transfer chicken to a warm plate and cover with foil while you make the sauce.
5. Turn the slow cooker on High to heat the juices. In a measuring cup, mix the arrowroot and heavy cream until blended. Add a large spoonful of the hot juice to the cream mixture and stir, then pour the cream mixture into the slow cooker. Stir thoroughly and continue to stir while sauce thickens, about 5 minutes. Serve the sauce over the chicken.