Halve chicken breasts. Pull each half breast open in the middle to make a deep pocket.
2Place small slices of ham inside each pocket, arranging cheese triangles in between the pieces of ham, with opening at the top.
To keep the pockets from opening while cooking, feel free to use all the toothpicks you want (just don't forget to take 'em out later of course).
3Melt butter in a pie plate; mix bread crumbs, salt and paprika in a second pie plate.
4Carefully roll stuffed chicken breasts first in melted butter, then in crumb mixture to coat well. If using toothpicks or hard to roll, spoon butter and crumbs along top and sides. Place in a single layer in buttered baking dish.
5Bake at 400 for 45 minutes, or until chicken is golden brown.