Spread chicken breasts flat; fold cheese and ham slices to fit on top; fold breasts over filling and fasten edges with toothpicks.

On waxed paper, mix flour and paprika; use mixture to coat chicken pieces.

In 12-inch skillet over medium heat, in hot butter or margarine, cook chicken until browned on all sides. Add wine and bouillon. Reduce heat to low; cover and simmer 30 minutes or until fork-tender; remove the toothpicks.

In cup, blend cornstarch and cream until smooth; gradually stir into skillet. Cook, stirring constantly, until thickened; serve over chicken.