Prepare the chicken breasts and set aside. Combine the rice and rehydrated cranberries and mix well. Set aside.
Heat the oil in a small saucepan over medium-high heat. Add the celery and onion and saute for 5 minutes. Add the vegetables and thyme to the rice.
On a flat surface, take about 1/2 cup of the rice mixture and place on the lower third of each chicken breast. Fold over the sides of the chicken breast and roll up. Secure each breast with a toothpick. Continue with all chicken breasts.
Place all the chicken rolls in a casserole dish. Pour wine in the bottom of the dish. Cover and bake in a preheated 350 degree oven for 20 minutes. Uncover and bake for 10 more minutes.
Notes
Note:
The chicken breasts should be halved, boned, skinned, and pounded to 1/2" thickness
The cranberries should be rehydrated and then drained before using.