6 boneless chicken breasts
sliced swiss cheese
sliced ham
flour
paprika
butter
1/2 C apple juice
1 chicken bouillon cube
Butterfly cut chicken breasts open. Mix flour and paprika, coat chicken pieces. In skillet melt butter. Fry chicken pieces until brown on both sides. Insert ham and swiss cheese into each chicken breast. Add apple juice and bouillon cube to pan. Reduce heat to low, cover and simmer 30 minutes or until tender. May need to add more apple juice to not burn. Melt a piece of swiss cheese on top of each chicken breast. Serve. Goes well with souper rice for a meal.
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