Because of the flavor combination, this is a dish that reminds me of fall time, when the air is crisp and the nights are chilly. What an amazing comfort food. This flavor combination is literally an explosion of flavor in your mouth. This is one of our favorite dishes... just excellent!
Heat oven to 350 degrees. Line a baking sheet with aluminum foil and spray with a non stick spray.
Place the chicken breasts on a cutting board. Make sure that they are thin sliced. If more thinness is needed, pound with a kitchen mallet.
Place the Vermont white cheddar cheese slice on each breast. Top with a slice of good deli ham and about 11/2 cup of the baby spinach. Roll and secure with a toothpick. Season with the salt and pepper.
In large skillet, coat the bottom with olive oil, and cook the chicken roll-ups for about 4 minutes each side until browned. Remove from skillet and place on the baking dish that has been lightly oiled.
Cover the chicken roll-ups with the red onion sli9ces, rosemary and the dried cranberries. Sprinkle with a bit more salt and pepper and the cinnamon.
Drizzle with the maple syrup. Continue basting with the maple syrup through out baking time.
Cover with foil and cook for about 30-40 minutes or until the chicken juices run clear when cut into the thickest part of the chicken roll-ups.
*** Breasts should be thin enough to roll up, about 1/3 inch thick. If you need to roll the chicken out more, put the chicken breasts in a zip lock freezer bag and pound the outside of the bag with mallet or rolling pin until desired thinness. Discard the bag when done and it will keep your kitchen cleaner and free of bacteria from the chicken.