Dissolve the bouillon cube in wine and set aside. Mix the flour and paprika together in a bowl or on a plate. Pound chicken breast as flat as possible. Lay a slice of ham on the chicken breast, then a slice of swiss cheese. Roll the breast with the ham and cheese and pin in place with toothpick. Coat each breast by rolling in the flour-paprika mixture. Melt butter/margarine in a large frying pan. Fry coated chicken breasts in hot butter till brown. Add wine mixture to chicken and let simmer for 20 minutes or until chicken is cooked through. Blend cornstarch and cream in a bowl. Make a little room in the frying pan by pushing aside the chicken. With heat on medium, add the cream mixture slowly while whisking until the sauce thickens. Let chicken simmer in the cream sauce for 5 minutes. Serve cream sauce over rice.