On a cutting board using a sharp knife butterfly the chicken breasts. Pound them out slightly to tenderize and to make them a little bit larger. Set them in the fridge until you are ready for them.
In a bowl mix the cream cheese, cheddar, rosemary, chives, garlic and onion powder and salt and pepper.
In a small sauce pot bring to a boil the cranberries, honey, cinnamon, clove and water. Lower the heat to a simmer and reduce until it is thick and syrupy. Remove the clove and cool completely.
Season the chicken breast with salt and pepper, then place 1/4 the cream cheese mixture onto the chicken breast. Top with a tablespoon of the cranberry mixture. Close the chicken breast and secure the mixture.
In a preheated enameled cast iron skillet with a combination of butter and olive oil place the chicken breast top down. Sear until golden then flip. Deglaze the pan with chicken stock. Place a lid on the pan and finish cooking in a preheated 375 degree oven for about 20 minutes until the chicken is cooked through.