Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: pound chicken breasts if they're too thick. place a cheese and ham slice on each breast within 1/2 inches of edge. fold edges of chicken over filling and secure with tooth picks. mix flour and paprika and coat chicken. heat butter in skillet and cook chicken until browned on all sides. add wine and bouillon. reduce heat to low, cover and simmer 30 minutes. remove tooth picks and transfer breasts to warm platter. blend cornstarch with cream and whisk slowly into skillet. cook, stirring until thickened and pour over chicken.

Target recipe: the day before serving flatten chicken breast with the flat side of meat mallet. place 1 slice of ham and 1 slice of swiss cheese on each half of chicken breast. roll up like a jely roll, folding in the sides to hold in the ham and cheese. wrap a slice of bacon around each roll. put a kabob stick in each roll to hold the roll together. place rolls in a greased baking dish. pour melted butter and garlic over rolls. sprinkle with bread crumbs and parmesian cheese (cover and refrigerate). the day of serving bake at 350 for 45 minutes. for sauce: heat soups and mushrooms until smooth. blend in one cup of sour cream. pour over rolls.