- 4 large boneless and skinless chicken breast halves, fillets removed (see Note)
- 1 tablespoon fresh thyme leaves
- Kosher salt and freshly ground black pepper
- 1 cup diced fresh green or black figs (about 6 figs)
- ½ cup crumbled well-chilled goat cheese
- 2 tablespoons extra virgin olive oil
- ½ teaspoon minced garlic
- 4 slices (about 1/8 inch thick) pancetta or bacon
- ½ cup dry white wine
- Preheat the oven to 400°F.
- Place the chicken breasts, smooth side up, on a work surface with the thickest portion to your right. Butterfly the breast by cutting through the thick side toward the tapered side so that you can open the breast like a book. Sprinkle the butterflied chicken breasts inside and out with ½ tablespoon of the thyme leaves, a pinch of salt, and a grinding of pepper.
- In a small bowl combine the remaining ½ tablespoon thyme, the figs, the goat cheese, 1 tablespoon of the olive oil, the garlic, ½ teaspoon salt, and a grinding of black pepper, to combine. Spoon the stuffing onto one side of each chicken breast, dividing it evenly. Close the chicken over the stuffing. Wrap a slice of pancetta around each chicken breast. Hold the breast closed and the pancetta in place with a toothpick or a small metal skewer.
- Oil a large (about 13 × 9-inch) shallow flameproof baking pan with the remaining 1 tablespoon olive oil. Place the chicken breasts in the pan and roast in the oven for 10 minutes. Turn and roast the other side until cooked through, about 10 minutes.
- Remove the pan from the oven; transfer the chicken to a serving platter and cover with foil. Add the wine to the pan and heat to a boil over high heat, scraping up the browned and reducing the wine to a syrup, about 5 minutes. Drizzle the wine over the chicken, and serve.