Pound the chicken breast fillets until thin, about 5-6 inches wide and about 7-inches long, be careful to not pound too thin that they will fall apart when rolled.
Place 1/4 of the cheese slices and 2 slices of prosciutto on each of the four breasts. Starting at the thin end, roll the chicken into a log. Secure with a toothpick. With the seam side down, slice the roll into 4 pieces, each piece will be about 1 1/2 inches wide. Secure each piece with a toothpick.
Mix the flour and paprika together and dip each chicken piece to coat, shake off any excess flour.
Heat 3 tbsp butter in a large skillet over medium high heat. Cook 8 of the 16 pieces until browned on all sides. Remove from the skillet to a plate. Add the remaining 3 tbsp of butter to the skillet and brown the rest of the chicken.
Add the wine, bouillon, and chicken broth, stirring to scrape up drippings.
Return the first batch of chicken back to the skillet with the others, reduce the heat to low, cover and simmer for 12 minutes, turning the chicken half-way through.
Transfer chicken pieces to a warm serving platter.
Whisk the cream, cornstarch and vanilla bean seeds together in a small bowl.
Whisk the cream mixture slowly into the skillet. Cook until thickened. Spoon or pour over the chicken pieces, depending on your presentation preferences.
