Preheat your oven to 375°F (190°C).

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

Stir in honey, orange juice, ground cinnamon, and ground ginger with the sautéed cranberries. Cook for another 2-3 minutes until it thickens slightly.

Remove the skillet from heat and let cool for about 10 minutes.

Carefully cut a pocket into each chicken breast without cutting all the way through.

Layer the brie cheese and cranberry mixture inside each chicken pocket.

Use toothpicks to secure the openings of each stuffed chicken breast.

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

In a small bowl, combine panko breadcrumbs with 1 tablespoon of melted butter. Mix until evenly coated.

Transfer the seared chicken to a baking dish and sprinkle the breadcrumb mixture on top. Bake for 20-25 minutes or until fully cooked.

Remove from the oven and let rest for about 5 minutes before serving.

Garnish with freshly chopped parsley before serving.