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1
Mix flour, paprika, salt and pepper on a plate, set aside.
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2
Trim the fat from chicken breasts and gently slice a pocket into the side of the breast cutting crosswise from right to left.
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3
Do not slice all the way through.
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4
Place a slice of cheese and the amount of ham you would like into each pocket (you may need to fold cheese in half).
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5
Gently dredge each assembled breast in the flour mixture, set aside.
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6
In a large frying pan over medium heat, melt 5 Tablespoons of butter.
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7
Add the chicken breasts and saute until browned all over.
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8
Add in the wine and simmer on med-low heat for 20 minutes or until cooked through (the amount of time depends on the size of chicken breasts you use but make sure they are completely cooked).
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9
Remove from pan and cover with foil.
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10
In a mixing cup, blend cream and cornstarch until smooth.
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11
Add 1-2 Tablespoons of butter to the pan and scrape down the pan, sprinkle in the chicken bouillon granules.
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12
Add in the cream mixture and Tabasco stirring constantly until thickened.
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13
Spoon some sauce onto serving dish, plate chicken and spoon some sauce over the chicken.
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14
Enjoy!
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15
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