Prepare the Cranberries: Place dried cranberries in a small bowl and pour hot water over them. Let them soak for 10-15 minutes to plump up. Drain well.

Prepare the Chicken: Place each chicken breast between two sheets of plastic wrap. Using a meat mallet or rolling pin, pound the chicken to an even 1/2-inch thickness. This ensures even cooking and creates more surface area for the filling.

Assemble the Chicken: Season each chicken breast with garlic powder, thyme, salt, and pepper. Place a piece of brie cheese and 1/4 of the plumped cranberries in the center of each chicken breast.

Roll and Secure: Fold the chicken breast over the filling, creating a tight roll. Secure with toothpicks, if necessary, to prevent the filling from escaping during cooking.

Sear the Chicken: Heat olive oil in a large skillet over medium-high heat. Sear the chicken rolls on all sides until golden brown, about 2-3 minutes per side. This step is crucial for developing flavor and sealing in the juices.

Bake the Chicken: Transfer the seared chicken rolls to a baking sheet. Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C). Use a meat thermometer to ensure accuracy.

Rest and Serve: Remove the chicken from the oven and let it rest for 5-10 minutes before serving. This allows the juices to redistribute, resulting in a more tender and flavorful chicken breast. Remove toothpicks before serving. Serve with your favorite sides, such as roasted vegetables or a simple salad.