Spread chicken breasts flat; fold cheese and ham slices to fit on top of
breast; fold breasts over filling and fasten edges together with toothpicks
being careful to seal well so filling will not leak out.
On wax paper, mix flour and paprika; use mixture to coat chicken pieces.
In 12-inch skillet over medium heat, in hot butter, cook chicken until browned
on all sides.
Add wine and bouillon cube. Reduce heat to low; cover and simmer 30 minutes
or until fork tender; remove toothpicks.
In cup, blend cornstarch and cream until smooth; gradually stir into skillet.
Cook, stirring constantly, until thickened; serve over chicken.