Pound chicken breasts if they're too thick. Place a cheese and ham slice
on each breast within 1/2 in. of edge. Fold edges of chicken over filling
and secure with tooth picks. Mix flour and paprika and coat chicken. Heat
butter in skillet and cook chicken until browned on all sides. Add wine
and bouillon. Reduce heat to low, cover and simmer 30 minutes. Remove
tooth picks and transfer breasts to warm platter. Blend cornstarch with
cream and whisk slowly into skillet. Cook, stirring until thickened and
pour over chicken.

Makes 6 servings.