Preheat oven to 350 degrees. Spray a 9-x-13-x-2-inch baking dish with nonstick cooking spray; set aside.

Pound chicken breast halves with a mallet until 1/4 to 1/2 inch thick. Set aside.

In a large skillet, heat 1 tablespoon vegetable oil over medium-high heat. Add garlic and onion to pan. Cook for 5 to 6 minutes, or until onion is translucent.

Add spinach to onion mixture in pan. Cook, stirring frequently, for 7 or 8 minutes, or until spinach has cooked down. Let spinach mixture cool. Squeeze excess liquid from mixture.

Top each prepared chicken breast half with 1 slice country ham. Divide spinach mixture among chicken breast halves. Roll up chicken breasts starting at the smallest end. Secure with a toothpick.

In a large skillet, heat remaining 1 tablespoon vegetable oil over medium-high heat. Sear chicken breasts for 2 to 3 minutes per side, or until golden brown on all sides. Place in prepared baking dish.

Bake for 30 minutes, or until a thermometer inserted in the center of breast registers 175 degrees.

In a medium saucepan, melt butter over medium-high heat. Add flour, whisking to combine. Cook for 1 to 2 minutes, or until flour mixture begins to thicken. Add heavy cream, whisking well to combine. Cook for 2 or 3 minutes, or until mixture begins to thicken.

Add 1/2 cup chicken broth, whisking well. Cook for 2 to 3 minutes, or until mixture thickens. Add remaining 1/2 cup chicken broth, whisking well. Add cheese, whisking to combine. Cook for 2 to 3 minutes, or until mixture thickens and cheese is melted. Add salt and pepper, stirring well.

Slice chicken against the grain. Serve immediately with sauce over wild rice.