Spread chicken breasts flat: fold cheese and ham slices to fit ontop: fold breasts over filling and fasten edges with toothpicks.
On waxed paper, mix flour and paprika: use mixture to coat chickenpieces.
In 12-inch skillet over medium heat, in hot butter or margarine,cook chicken until browned on all sides. Add wine and bouillon (or stock ). Reduce heat to low; cover and simmer 30 minutes oruntil fork tender; remove the toothpicks.
In cup, blend cornstarch and cream until smooth; gradually stirinto skillet. Cook, stirring constantly, until thickened; serveover chicken