Ingredients:

6 skinless, boneless chicken breast halves
6 slices Swiss cheese
6 slices ham
3 tablespoons all-purpose flour
1 teaspoon paprika
6 tablespoons butter
1/2 cup dry white wine
1 teaspoon chicken bouillon granules
1 tablespoon cornstarch
1 cup heavy whipping cream

Procedure:

Pound chicken breasts if they are too thick. Place a cheese and ham slice on each breast within 1/2 inch of the edges. Fold the edges of the chicken over the filling, and secure with toothpicks. Mix the flour and paprika in a small bowl, and coat the chicken pieces. Heat the butter in a large skillet over medium-high heat, and cook the chicken until browned on all sides. Add the wine and bouillon. Reduce heat to low, cover, and simmer for 30 minutes, until chicken is no longer pink and juices run clear. Remove the toothpicks, and transfer the breasts to a warm platter. Blend the cornstarch with the cream in a small bowl, and whisk slowly into the skillet. Cook, stirring until thickened, and pour over the chicken. Serve warm.

Ingredients:

Sweetened Crumb Crust made with graham cracker crumbs

3 cups dairy sour cream
4 cups shredded Swiss cheese (16 oz.)
1-1/2 cups sugar
1/4 cup all-purpose flour
2 tbsp. grated orange peel
6 eggs
1 pint fresh strawberries, hulled
1/2 cup well-drained pineapple chunks
1/2 cup red currant jelly

Procedure:

Prepare Sweetened Crumb Crust in a 9-inch springform pan. Leave 1/2 inch around top of pan uncovered. Set aside; do not bake. Combine sour cream and Swiss cheese in a medium saucepan. Stir constantly over very low heat until cheese is melted. Do not boil. Gradually stir in sugar until dissolved. Remove from heat. Cool 20 minutes on a rack. Preheat oven to 350 deg. F (175 deg. C). Turn cheese mixture into a large bowl. Gradually beat in flour and orange peel with electric mixer on medium speed. Add eggs one at a time, beating well after each addition. Pour into prepared crumb crust. Bake 40 to 50 minutes in preheated oven until filling is set and lightly browned. Cool 10 minutes in a rack. Refrigerate 2 hours. Remove side of pan. Slice strawberries lengthwise. Cut pineapple chunks into fourths. Before serving, arrange strawberries and pineapple on top of cheesecake. In a small saucepan over low heat, stir jelly until melted. Cool slightly. Spoon jelly over strawberries. Let stand at room temperature about 10 minutes until jelly sets. Makes 10 servings.

Sweetened Crumb Crust

2 cups cookie crumbs or graham cracker crumbs
1/4 cup sugar
1/2 cup butter or margarine, melted
1/4 tsp. ground cinnamon or ground nutmeg, if desired

In a medium bowl, use a fork or your fingers to combine all ingredients. Press into a 9-inch pie pan or a 9-inch springform pan. Spreading evenly over bottom and upside. Do not attempt to make a high, fluted edge with this type of crust. To bake, place in a 325 deg. F (165 deg. C) oven for 10 minutes.