Preheat your oven to 375°F (190°C).
Heat the olive oil in a medium saucepan over medium heat. Add the fresh cranberries and cook, stirring occasionally, until they soften and begin to burst, about 5 minutes.
Stir in the honey, orange juice, cinnamon, ginger, salt, and black pepper. Continue cooking for 3-4 minutes, stirring occasionally, until the mixture thickens into a chunky sauce.
Remove the cranberry mixture from heat and let it cool completely while you prepare the chicken.
Using a sharp knife, carefully cut a horizontal pocket into the thickest part of each chicken breast, being careful not to cut all the way through.
Divide the brie cheese pieces evenly between the two chicken breasts, tucking them into the pockets you created.
Spoon the cooled cranberry mixture over the brie cheese inside each pocket, distributing evenly.
Secure the opening of each chicken breast with 2-3 toothpicks, threading them through to hold the filling inside.
Heat a large oven-safe skillet over medium-high heat. Place the stuffed chicken breasts in the hot skillet and sear for 2-3 minutes per side until golden brown.
While the chicken is searing, mix together the panko breadcrumbs and melted butter in a small bowl until evenly combined.
Remove the skillet from heat briefly. Press the buttered panko mixture evenly onto the top of each chicken breast.
Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the internal temperature reaches 165°F (74°C).
Remove from oven and let the chicken rest for 5 minutes before carefully removing the toothpicks.
Garnish with freshly chopped parsley and serve immediately.
