Instructions: Place 1 chicken breast half between 2 pieces of plastic wrap. Pound chicken with meat mallet or rolling pin until about 1/4 inch thick; remove wrap. Repeat with remaining chicken breasts.

Heat oven to 400 degrees. In large skillet over medium heat, melt 2 tablespoons of the margarine. Cook chicken in margarine until lightly browned on both sides, about 5 minutes. Remove chicken. In same skillet, melt remaining 3 tablespoons margarine; add onion. Cook until onion is tender, about 2 minutes, stirring frequently. Remove from heat; stir in flour and mustard. Gradually stir in chicken broth, half-and-half and wine. Cook over low heat until mixture thickens and boils, stirring constantly. Add mushrooms and 1/2 cup of the cheese; stir until cheese is melted.

Arrange broccoli in bottom of ungreased 9 x 13 pan. Spoon 2 cups of sauce over broccoli. Alternate ham slices and chicken breasts, slightly overlapping, over sauce and broccoli down center of dish. Tuck ends of ham slices under chicken. Pour remaining sauce over chicken.

Bake at 400 degrees for 20 to 30 minutes or until chicken is tender and no longer pink. Remove from oven; sprinkle with remaining 1/2 cup cheese and paprika. Bake an additional 2 minutes or until cheese is melted.

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