1. Preheat oven to 375°F.
2. Mix together the salt, pepper and garlic powder in a small bowl. Lay the sliced chicken on a flat surface and sprinkle each one with the salt and pepper.
3. Cut the brie into thin slices and add equal amounts to each chicken piece. Place the brie in the middle.
4. Divide the cranberries equally on top of the brie slices, then tightly roll each chicken slice, from bottom side up and secure the roll with a toothpick. Repeat with each slice and set aside.
5. Whisk the eggs and heavy cream together in a large bowl. In a second bowl, mix together the bread crumbs and grated parmesan cheese.
6. Dip each rollup into the egg mixture and then the breadcrumbs. Toss to coat and set on a parchment-lined baking sheet. Repeat with all rollups.
7. Spray the top of each rollup with olive oil and bake for 35 minutes, or until the internal temperature reaches 165°F. If desired, broil at the end for 2 minutes to create a deeper golden-brown crust.
8. Garnish with crushed pistachios, red pepper flakes (optional) and fresh parsley.

Recipe Notes from Jess:

• The serving size is for 6 because the package used contained 6 pieces.
• Depending on the kind of cheese used, you may need to secure the ends of the chicken rolls with toothpicks to prevent the cheese from oozing out. Brie is melty, but not too melty so Jess didn't have to do it for the recipe.
• Jess recommends eating right away, as reheating may dry out the chicken and won't be as delicious!