1- Spread chicken breast flat; fold cheese and ham slices to fit on top; fold or roll breasts over filling. Fasten edges with toothpicks to prevent cheese from pouring out during cooking.
2- On waxed paper, mix flour and paprika; use mixture to coat chicken pieces. (make sure chicken is slightly damp)
3- In 12-in. skillet over medium heat, in hot butter, cook chicken until browned on all sides. Add wine and chicken stock. Reduce heat to low; cover and simmer 30 minutes or until fork-tender. Remove the chicken from skillet. Remove tooth picks.
5- In a cup, blend cornstarch and cream until smooth; gradually stir into skillet. Cook, stirring constantly, until thickened; serve over chicken.

* I've also tried this dish using Laughing Cows Baby Bell© cheese and it comes out delicious. It works well with any firm cheese that you may like. Experiment and have fun.