This is one of the meals that I have made quite often over the years when I have company, because it seems to please everyone. It looks fancy, and so your company will think you worked for hours on the meal, but it is really a very simple and delicious dish to make with ingredients that you usually have on hand.
Assemble all ingredients and read directions before beginning. You can prepare the raw chicken breasts ahead and refrigerate them until it is time to cook the meal.
Pound chicken breasts flat, about 1/4 inch. Season very lightly with pepper. Don't add salt. Place 2 ham and 2 cheese slices on top of each prepared breast. Roll up and fasten the edges with toothpicks. Make it secure, but don't push toothpicks too far into the meat.
Mix flour and paprika in a shallow dish and coat chicken pieces.
Note: You can use brown rice flour to make it a gluten free recipe.
Melt the butter in a large skillet over medium heat until hot.
Add chicken and brown on both sides.
Add wine and chicken granules to the pan. Reduce heat, cover skillet and simmer 30 minutes or until chicken is fork tender and juices run clear.
In a small bowl, whisk the cornstarch and cream until smooth. Add the mixture to the skillet with the juices and simmer until the sauce is thick and smooth.
Remove browned chicken to a platter, remove the toothpicks, slice into 3/4 inch slices with a sharp knife almost all the way through; then tent with foil to keep warm.
Drizzle the sauce over the sliced chicken and serve immediately.
Cook's Tip: Make the chicken breasts ahead and refrigerate them until it is time to cook the meal.