Preheat your oven to 375°F (190°C).

In a medium saucepan, heat 1 tablespoon of olive oil over medium heat. Add fresh cranberries and cook for about 5 minutes, stirring occasionally, until they burst.

Stir in honey, orange juice, ground cinnamon, ground ginger, salt, and black pepper into the cranberry mixture. Cook for an additional 3-4 minutes until it thickens slightly.

Remove from heat and let the cranberry filling cool for a few minutes.

Slice pockets into the side of each chicken breast. Stuff with brie pieces and cranberry mixture, using toothpicks to seal openings.

Heat 1 tablespoon of olive oil in a skillet. Sear stuffed chicken breasts for 2-3 minutes on each side until golden brown.

In a bowl, mix panko breadcrumbs with melted butter. Spread over the chicken.

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

Let the chicken rest for 5 minutes before serving, garnished with parsley.