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



DIRECTIONS
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.

informal letter

no 171-c jalan dato mohd ali,

kampung tanjung

86900 endau

johor.

08 may 2009

Dear Tiana,

Hi.how are you?how are you and family doing?my family and I in the pink healthy.I want to say congratulation to you because you won in the art competition.I think you are the best in the competition.

Last week I receive your letter,in your letter you want my suggestion about your money.Firstly, I suggest you save your money in your bank for your future.Maybe you can use the money for your brother and your youngger sister for study.after that,you can use the money for your family in your family future coming.