1. On cutting board, cut each chicken breast in half. Holding knife parallel to work surface andstarting from a long side, slice each piece of boneless breast horizontally, almost but not all the way through. Spread open to make a but-terflied breast. With meat mallet or dull edge of French knife, pound each butterflied breast to 1/4 inch thickness.
2. On one-half of a butterflied breast, place one-sixth of cheese and ham slices, folded together, to fit on top. Fold other half of butterflied breast over cheese and ham; fasten edges with toothpicks. Repeat with remaining butterflied breasts, cheese, and ham to make five more filled chicken breasts. On waxed paper, mix paprika and 1/2 cup flour. Coat filled chicken breasts with flour mixture.
3. In 12-inch skillet over medium-high heat, in hot butter or margarine, cook filled chicken breasts until browned on both sides. Add wine and bouillon; heat to boiling. Reduce heat to low; cover and simmer 30 minutes or until chicken is fork-tender.
4. When chicken is done, remove to warm platter. Remove toothpicks; keep warm. Skim fat from liquid in skillet. In cup, mix heavy cream and 2 tablespoons flour until blended. Stir heavy-cream mixture into simmering liquid in skillet, stirring constantly, until sauce thickens slightly and is smooth. Spoon sauce over chicken.