Preheat your oven to 375°F (190°C).

In a medium saucepan, heat a drizzle of olive oil over medium heat. Add fresh cranberries and sauté for about 5 minutes, stirring occasionally until they start to soften and burst.

Stir in honey, orange juice, ground cinnamon, ground ginger, salt, and black pepper. Continue to cook for another 3-4 minutes until the mixture thickens.

Remove from heat and let it cool for a few minutes.

Cut a pocket into each chicken breast with a sharp knife.

Stuff each chicken pocket with a slice of brie cheese and spoon the cooled cranberry mixture over the brie.

Secure the openings of each chicken breast with toothpicks.

Heat a tablespoon of olive oil in a large oven-safe skillet over medium-high heat. Sear the stuffed chicken breasts for 2-3 minutes on each side until golden.

In a small bowl, mix panko breadcrumbs with melted butter until evenly coated. Sprinkle over the top of each breast.

Transfer the skillet to the preheated oven and bake for 20-25 minutes until the internal temperature reaches 165°F (74°C).

Let the chicken rest for about 5 minutes and garnish with chopped parsley before serving.