Squeeze spinach until very dry and divide evenly over chicken breasts. Top each breast with a half slice of ham and red pepper strips. Roll up firmly, beginning at thinnest end of breast. Secure each breast with a toothpick and place seam side down in a single layer in a loaf pan or casserole; set aside.
In a small saucepan, melt butter. Add flour and garlic, stirring to blend well. Add remaining ingredients and bring to a simer, stirring until smooth and slightly thickened. Pour over chicken rolls.
Cover loaf pan and bake for 20 minutes, turning chicken once. Uncover and stir sauce, spooning over the chicken. Continue to bake for 5 to 7 minutes or until chicken is firm.
To serve, remove chicken rolls and cut each in half or in several slices. Whisk sauce until smooth. Place chicken on a bed of rice or pasta and spoon sauce over top.