Preheat your oven to 375°F (190°C).

In a medium saucepan, heat 1 tablespoon of olive oil over medium heat. Add 1 cup of fresh cranberries and sauté for about 5 minutes until they soften and begin to burst.

Stir in 2 tablespoons of honey, 1 tablespoon of orange juice, ½ teaspoon of ground cinnamon, ½ teaspoon of ground ginger, and a pinch of salt and pepper. Continue to cook for an additional 3-4 minutes until the mixture thickens slightly.

Remove the pan from heat and let the cranberry mixture cool completely.

Carefully cut a pocket into each of the 4 boneless, skinless chicken breasts.

Stuff each chicken breast pocket with the cooled cranberry mixture and pieces of Brie cheese.

Secure the openings with toothpicks to prevent filling leakage.

In a large skillet, heat 1 tablespoon of olive oil over medium-high heat and sear the stuffed chicken breasts for about 2-3 minutes on each side until browned.

Melt 2 tablespoons of butter in a small bowl, then mix with 1 cup of panko breadcrumbs until evenly coated.

Transfer the seared chicken to a greased baking dish and sprinkle with the breadcrumb mixture.

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 fresh parsley.