Preheat oven to 350 degrees F (175 degrees C). Coat a 7x11 inch baking dish with nonstick cooking spray or oil.
Pound chicken breasts to 1/4 inch thickness or if it is too thick, slice thru the middle to make two skinny halves.
Sprinkle each piece of chicken on both sides with salt, paprika, and pepper. Place 1 cheese slice and 1 ham slice on top of each breast. Roll up each breast, and secure with a toothpick. Place in baking dish, and sprinkle chicken evenly with bread crumbs, covering most of it but no piles.
In a small sauce pan bring 1 cup of chicken broth and 1 Tablespoon of chicken bouillon granules to a boil. In a separate bowl whip 1 cup of heavy whipping crème and 1 teaspoon of corn starch into a bowl. When the broth comes to a bowl whip in the crème. Add 1 teaspoon of paprika and some fresh basil. Let that thicken, whipping frequently.
Bake for 30 to 35 minutes, or until chicken is no longer pink. Remove from oven, and place 1/2 cheese slice on top of each breast, place fresh minced basil on the cheese.. Return to oven for 3 to 5 minutes, or until cheese has melted. Remove toothpicks, poor the sauce over the chicken on the plate, and place more fresh minced basil on the chicken.