Preheat Oven
Preheat your oven to 375°F (190°C).

Make Cranberry Filling
Heat olive oil in a medium saucepan over medium heat. Add cranberries and cook for about 5 minutes, stirring occasionally, until softened and bursting. Stir in honey, orange juice, cinnamon, ginger, salt, and black pepper. Cook for another 3–4 minutes until slightly thickened. Remove from heat and allow to cool.

Prepare Chicken
Using a sharp knife, cut a pocket lengthwise into each chicken portion, being careful not to cut all the way through.

Stuff Chicken
Fill each chicken breast with Brie pieces, then spoon cooled cranberry mixture over the cheese. Secure openings with toothpicks.

Sear Chicken
Heat a large oven-safe skillet over medium-high heat. Sear the stuffed chicken breasts for 2–3 minutes per side until golden.

Prepare Panko Topping
In a small bowl, mix panko breadcrumbs with melted butter until evenly coated.

Bake
Remove chicken briefly from skillet. Sprinkle panko mixture evenly over each breast. Return chicken to skillet and transfer to the oven. Bake for 20–25 minutes, until internal temperature reaches 165°F (74°C).

Rest & Serve
Let the chicken rest for 5 minutes. Remove toothpicks, garnish with fresh parsley, and serve warm.