Combine cranberries, maple syrup and water in a small saucepan.
Bring to a boil over high heat and then reduce heat to maintain a simmer.
Simmer uncovered for 8-10 minutes, stirring occasionally, until most of the berries have popped and the sauce has thickened.
Set aside to cool a bit until ready to assemble the dish.
Filling
In a large skillet heated to medium heat, sauté the vegetables with the olive oil. Cook for 5-7 minutes until the vegetables are softened.
Stir in seasonings and ham, cooking for another 1-2 minutes until the ham is heated up a bit.
Assemble
Layout the chicken breasts flat on a cutting board. Place a layer of the cranberry sauce onto the breasts. Add a large scoop of the vegetable filling.
Wrap the ends of each breast together, bringing to edges together to try and make a stuffed chicken log or packet. Use a toothpick or string to keep the chicken closed.
Place on a parchment paper lined cookie sheet.
Bake at 350° for 15-20 minutes until the chicken is cooked through.
