Cut the breast in 2 escalopes, brush the breast with the brown sauce and grill until almost cooked through. than place a spoon of chutney on each breast cover with 2 slices each of cheese and roll with the bacon. Grill in the oven until browned. Next, chop the shallot and sauté the with the cinnamon, ginger and cloves. Add the sugar and caramelize than add the chopped tomatoes, vinegar, lime juice and simmer on low heat until a jam consistency. Cut the baguette on the slant and grill. serve the chutney on with the breast on top. Sauté the chopped garlic in butter, cumin and zest without coloring. Add the roughly chopped spinach and toss, pour in the wine reduce by half and then top with the cream. Simmer on low heat until a sauce consistence. sauce can be either blended or left as is.