Rinse and then dry chicken fillet. Using a sharp knife, butterfly the chicken breast open. Repel the pieces of chicken fillet using tenderizer or knife (not sharp part). Season with salt, black pepper, spices and minced garlic.
Add cranberry and cheese in the middle, lengthwise. Optionally add butter to chicken roulade for juiciness. Roll it like a sausage very tightly. Cover with the foil.
Preheat oven to 400°F or 200°C. Roast chicken for 30-40 minutes or until an instant-read thermometer inserted in thickest part registers 165°F or 75°C. Let rest 15 minutes and then cut. Enjoy your meal!!!