2 boneless, skinless chicken breasts

1 tablespoon olive oil

1⁄2 cup fresh cranberries

1⁄4 cup honey

1⁄4 cup orange juice

1⁄4 teaspoon ground cinnamon

1⁄4 teaspoon ground ginger

1⁄4 teaspoon salt

1⁄4 teaspoon black pepper

4 ounces brie cheese, rind removed and cut into small pieces

1⁄4 cup chopped fresh parsley

1⁄2 cup panko breadcrumbs

1 tablespoon butter, melted

Toothpicks (for securing chicken)

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Preheat your oven to 375°F (190°C).
In a medium saucepan, heat olive oil over medium heat. Add fresh cranberries and cook, stirring occasionally, for about 5 minutes until they begin to burst.
Stir in honey, orange juice, cinnamon, ginger, salt, and pepper. Cook for another 3–4 minutes until slightly thickened. Remove from heat and let cool.
Carefully cut a pocket into the side of each chicken breast without cutting all the way through.
Stuff each chicken breast with Brie pieces and a spoonful of cranberry mixture.
Secure openings with toothpicks to prevent filling from leaking.
Heat a large oven-safe skillet over medium-high heat. Sear stuffed chicken breasts for 2–3 minutes per side until golden brown.
In a small bowl, mix panko breadcrumbs with melted butter.
Remove skillet from heat. Spread panko mixture evenly over top of each chicken breast.
Transfer the skillet to the oven and bake for 20–25 minutes, or until internal temperature reaches 165°F (74°C).
Remove from oven and let rest for 5 minutes.
Garnish with chopped fresh parsley and serve.

Use goat cheese or mozzarella as a substitute for Brie.

Raspberry preserves or dried cranberries can replace fresh cranberries.

Mix chopped nuts into the stuffing for added texture.

Add herbs like rosemary or thyme to the breadcrumb topping.

Prepare chicken ahead and refrigerate until ready to bake.