Flatten chicken breasts. 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 and coat chicken pieces with the mixture. In a skillet over medium heat, melt butter or margarine and 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 toothpicks. In a cup, blend cornstarch and cream until smooth. Gradually stir into skillet. Cook, stirring constantly, until thickened. Serve over chicken.