A celestial trio of Italian ingredients — dried figs, sliced prosciutto, and creamy Gorgonzola — makes an irresistible filling for boneless chicken breasts. Once stuffed and skewered, the breasts are pan-seared, then quickly roasted until golden brown. A glaze made with honey and balsamic vinegar gives the chicken a polished look and complements the distinctive flavors of the stuffing.

• 4 large, boneless, skinless chicken breast halves, 7 to 8 oz/200 to 225 g each
• Kosher salt
• Freshly ground black pepper
• 8 thin slices prosciutto (4 oz/120 g)
• One 5-oz/145-g wedge Gorgonzola, crumbled
• 1/2 cup/80 g thinly sliced dried figs, preferably Black Mission
• 1-1/2 tablespoons olive oil
• 1/2 cup/120 ml balsamic vinegar
• 1/4 cup/60 ml honey
• 2 tablespoons minced flat-leaf parsley
• Fleur de sel

1. Using a very sharp knife held parallel to the work surface, make a horizontal slit through a chicken breast, stopping just short of cutting it in half, and open the breast up like a book. Repeat with the remaining breasts. Cover the breasts with plastic wrap/cling film and pound until they're 1/4 inch/6 mm thick, then salt and pepper them.

2. Cover half of each breast with 2 prosciutto slices, and then divide the cheese evenly over the prosciutto. Divide the figs evenly and place over the cheese on the breasts. Close each breast and secure each with 2 or 3 wooden skewers. Salt and pepper the breasts on both sides. (The chicken breasts can be prepared 2 hours ahead; cover and refrigerate.)

3. Arrange a rack at center position and preheat the oven to 400°F/200°C/gas.

4. Heat the oil in a large, heavy, oven-proof frying pan set over medium heat. When hot, add the breasts and cook for 1 minute per side. Place the pan in the oven and roast until the chicken is very tender and the juices run clear when pierced with a knife, for 12 to 15 minutes, turning once after 6 minutes.

5. Using oven mitts, remove the frying pan from the oven and transfer the breasts to a carving board. Tent them loosely with foil.

6. Add the balsamic vinegar and honey to the frying pan and, again using mitts since the handle will be quite hot, place the pan over high heat. Cook, stirring often, until the mixture has reduced to 1/2 cup/120 ml, for about 5 minutes.

7. To serve, use a dish/tea towel or mitts to remove the skewers or toothpicks and cut each breast crosswise on the diagonal into slices 1 inch/2.5 cm thick. Arrange the slices on a platter, slightly overlapping. Drizzle with some sauce and garnish with a sprinkle of parsley and fleur de sel.

Sides: Serve this chicken with buttered linguine or orzo and with tender green beans sprinkled with toasted pine nuts.

Leftover Tip: For lunch or a light supper, garnish a mixed greens salad tossed in a balsamic vinaigrette with cold slices of the chicken and enjoy with some crusty peasant bread.