Place chicken breasts in heavy plastic bag and flatten with meat mallet.
Cut ham and cheese slices in half and wrap each piece of cheese in ham.
Lay ham/cheese on top of chicken pieces.
Fold chicken over ham/cheese to cover and fasten with toothpicks.
Combine flour and paprika in shallow dish and use mixture to coat chicken pieces.
In skillet, melt margarine over medium heat.
Brown coated chicken in margarine (or butter) until browned on all sides.
Add chicken broth and bouillon cubes.
Reduce heat to low, cover and simmer for 30 minutes or until fork-tender.
Remove chicken to serving platter; cover and keep warm.
Blend cornstarch and cream until smooth and gradually stir into skillet.
Cook, stirring constantly, until thickened; server over chicken.