Preheat oven to 375°F (190°C).

In a saucepan, heat olive oil over medium heat. Add cranberries and cook for 5 minutes until softened.

Stir in honey, orange juice, cinnamon, ginger, salt, and pepper. Simmer for 3–4 minutes until thickened. Remove from heat and let cool.

Cut a pocket in the side of each chicken breast without cutting through.

Stuff each with slices of brie and a generous spoonful of cranberry mixture. Secure with toothpicks.

Heat an oven-safe skillet over medium-high heat. Sear each stuffed breast for 2–3 minutes per side until golden.

In a bowl, mix melted butter with panko breadcrumbs.

Remove chicken from heat, top with buttery panko, and transfer skillet to the oven.

Bake for 20–25 minutes or until internal temp reaches 165°F.

Let rest for 5 minutes. Sprinkle with parsley before serving.