Pound the chicken breasts if they are too thick. Place a cheese and ham slice on each breast within 1 cm of the edges. Fold the edges of the chicken over the filling and secure with toothpicks. Mix the flour, SIDS CRAZY SALT and paprika together then coat the chicken.
Heat the butter in a large pan over a medium heat and cook chicken until brown on all sides. Add cider and stock cube. (finely crushed) Cover and simmer for 30 minutes until chicken is no longer pink and juices run clear.
Remove the toothpicks and place breasts on a warm platter. Blend the cornflour with the cream in a small bowl and whisk slowly into the pan. Cook, stirring until thickened and pour over the chicken.