Preheat oven to 375 degrees F.
Pound chicken breasts until thin. Cut into 4 pieces total.
Rub chicken with olive oil and season with salt and pepper.
Place 3 slices of prosciutto onto each piece of chicken.
Spread 1-2 TBSP of cranberry sauce on top of prosciutto.
Crumble 1 oz goat cheese on top.
Roll pieces of chicken and secure with toothpicks (be sure to use the same number of toothpicks in each piece so you can account for all prior to consuming).
Place chicken in dutch oven or cooking dish. Add 1 cup of chicken broth and rosemary.
Drizzle tops of chicken lightly with olive oil and season with salt and pepper.
Cover tightly, cook for 30-35 minutes until chicken reaches internal temperature of 165 degrees F.
Drizzle with balsamic glaze to serve.
