Place chicken breasts between 2 pieces of wax paper and lightly pound to flatten. Spread flattened chicken breasts, roll ham and cheese together, jellyroll style, and place in center of the chicken breasts. Fold breasts over and fasten with toothpicks. Mix flour and paprika and coat chicken breasts.
Spray skillet with fat free cooking spray; add 2½ Tablespoons of butter and heat. Add chicken and cook, turning until all sides are lightly brown. Add wine and bouillon. Reduce heat to low, cover and simmer until chicken is no longer pink. Remove chicken; pull out the toothpicks and cover to keep warm.
Mix cornstarch and milk. Add to the drippings in pan and stir until mixture thickens. Return the chicken to the pan and heat. Place chicken on the plates, divide the gravy and pour over the chicken.
While chicken is cooking, peel potatoes, dice and steam. Mash the potatoes; stir in cheddar cheese, green onions, and 1 Tablespoon of butter. Keep warm until ready to serve. Heat the green beans.
Divide and weigh each meal to assure the meals all weigh the same, within a few tenths of an ounce.