Pound the chicken breasts if they're too thick.

Place a cheese and ham slice on each breast within 1/2 inches of edge. Fold the edges of the chicken over the filling and secure with toothpicks.

Mix the flour and paprika and coat the chicken.

Heat the butter in a skillet and cook the chicken until browned on all sides. Add the wine and bouillon.

Reduce the heat to low, cover, and simmer 30 minutes.

Remove the toothpicks and transfer the breasts to a warm platter.

Blend the cornstarch with the cream and whisk slowly into the skillet. Cook, stirring until thickened and pour over the chicken.