Preheat your oven to 375°F (190°C).

Heat 1 tablespoon of olive oil in a medium saucepan over medium heat. Add ½ cup of fresh cranberries and cook for about 5 minutes, stirring occasionally until they soften and burst.

Stir in ¼ cup of honey, ¼ cup of orange juice, ¼ teaspoon of ground cinnamon, ¼ teaspoon of ground ginger, ¼ teaspoon of salt, and ¼ teaspoon of black pepper. Cook for another 3-4 minutes until thickened.

Remove the mixture from heat and let it cool. Cut pockets in the center of each chicken breast.

Stuff each chicken breast with the cooled cranberry filling and pieces of brie cheese. Secure the openings with toothpicks.

Sear the stuffed chicken breasts in a hot skillet for 2-3 minutes on each side until golden brown.

Mix ½ cup of panko breadcrumbs and 1 tablespoon of melted butter until coated. Spread over the chicken in a baking dish.

Bake for 20-25 minutes until the chicken reaches an internal temperature of 165°F (74°C).

Let the chicken rest for 5 minutes before serving. Garnish with chopped parsley.