Butterfly the chicken by slicing evenly down the middle, be sure to properly butterfly and avoid cutting all the way through. Place between two pieces of plastic wrap and lightly pound chicken until it's all even.

With chicken laying flat season each piece with salt and pepper. Place 2 pieces of ham and 1 piece of cheese on one side of the chicken, and roll tight.

Carefully roll chicken in flour and tap off any excess, set aside.

In a large pan, heat a splash of olive oil on medium high heat, when oil is just starting to slightly smoke gently place chicken into the pan and brown on all sides. It is important not to over crowed the pan to ensure a nice golden brown crust.

Remove chicken and set aside. Deglaze pan with white wine and allow to reduce on medium high heat by 2/3, then add in cream. Return the chicken back into pan and season with salt to taste. Cover and cook on low for 10-15 minutes until chicken is done.

Gently remove chicken from pan. Allow cream to simmer on low heat for 1 minute then add paprika. Turn off heat and mix in butter.

Slice the chicken on each plate and pour sauce over the chicken, sprinkle with some fresh chopped parsley.