Directions:

• Pound chicken breasts if they are too thick
• Place cheese and ham slice on each breast within 1/2 inch of edges
• Fold the edges of the chick over the filling and secure with pre-soaked toothpicks
• Mix flour and paprika in a small bowl then coat the chicken pieces
• Heat butter in a large skillet over medium high heat and cook the chicken til browned on on all sides
• Add wine and bouillon. Reduce heat to low
• Cover and simmer for 30 minutes until chicken is no longer pink and juices run clear
• While waiting for chicken to finish blend the cornstarch with the cream in a small bowl
• Remove the chicken from the skillet and slowly wisk the the cream and cornstarch blend into the skillet
• Cook/Stir until sauce thickens then pour over chicken