Preheat the oven to 375 degrees.
Slice each chicken breast in half horizontally, so that you have a total of 4 thin cutlets. Combine the almond meal, the Za’atar, and the salt on a small plate, and coat each chicken cutlet on both sides with the almond-Za’atar mixture.
In a large, oven proof skillet, heat the olive oil over medium-high heat. Add the cutlets and sauté, about 4-6 minutes on each side, until the cutlets are golden brown. Place the skillet in the oven for about 5 more minutes, until the chicken breasts are cooked through.
Place one piece of Brie on each chicken cutlet, and return briefly to the oven to melt the cheese—about 1 to 2 minutes more. Remove from oven and serve, scattering each with some of the pomegranate arils and drizzling each portion with 2-3 teaspoons of the pomegranate molasses.