Pound chicken breasts if they are too thick. Place a cheese and 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 and paprika in a small bowl, and coat the chicken pieces.
Heat oil in a large skillet over medium-high heat, and cook the chicken until browned on all sides. Stick the pan in a 350 degree oven for 20 mins. Heat the wine, butter and bullion in a saucepan. Mixed the cornstarch and heavy cream in a separate bowl and added to the wine mixture, stirred with a whisk until it comes to a boil and thickened. Sliced the cooked chicken into 1 inch rounds and topped with sauce.
Remove the toothpicks, and transfer the breasts to a warm platter. Serve warm