Pound chicken breasts if they are too thick. Place cheese an 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 an paprika in a small bowl, and coat the chicken pieces

Heat the butterin a large skillet over medium high, and cook the chicken until browned on all sides.

Add the wine and bouillon. Reduce heat to low, cover and simmer for 30 minutes, untill chicken is no longer pink an juices run clear.

Remove toothpicks, amd transfer the breast to a warm platter. Blend the cornstarch with the cream in a small bowl, and whisk slowly into skillet. Cook, stirring until thickened, and pour over the chicken. Serve warm