Pound chicken breasts if they are too thick. Place a cheese and ham slice on each breast within 1cm 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 then dust the chicken pieces.
Heat the butter in a large frypan over medium-high heat and cook the chicken until browned on all sides. Add the wine and stock. Reduce heat to low, cover and simmer for 30 minutes until chicken is no longer pink and juices run clear.
Remove the toothpicks and transfer the breasts to a warm platter. Blend the cornflour with the cream in a small bowl and whisk slowly into the frypan. Cook stirring until thickened then pour over the chicken. Serve warm.