Preheat oven to 375°F (190°C).

Heat olive oil in a saucepan over medium heat. Add cranberries and cook until they begin to burst, about 5 minutes.

Stir in honey, orange juice, cinnamon, ginger, salt, and black pepper. Cook 3–4 more minutes until slightly thickened, then remove from heat and let cool.

Slice a pocket into each chicken breast, being careful not to cut through.

Stuff each chicken breast with brie slices and a spoonful of the cranberry mixture. Secure with toothpicks.

In an oven-safe skillet, heat a little olive oil over medium-high heat. Sear each chicken breast 2–3 minutes per side until golden.

Combine panko breadcrumbs with melted butter and sprinkle over the chicken.

Transfer skillet to oven and bake for 20–25 minutes, or until chicken reaches 165°F (74°C).

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