Drain cherries & set aside; slice brie into long 1/2-inch strips. Coarsely chop basil.
Using a meat mallet, flatten chicken breasts to be uniform in width. Salt & pepper each side. Make a slit in the center of each breast, lengthwise, making sure to not cut all the way through.
Divide brie slices evenly between the 4 breasts the top with drained whole cherries. Sprinkle with a bit of fresh chopped basil.
Melt butter on a plate. Place panko crumbs on another plate. Carefully dip both sides of each chicken breast in butter then coat each with panko crumbs.
Line a baking sheet with foil paper & spray with baking spray. Carefully lay the chicken breasts on it then spray chicken breasts with baking spray as well.
Bake for 30-35 minutes or until cooked but not dry. Remove from oven, place on serving dish & drizzle with balsamic glaze if you wish or serve as is.