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.
From Sunday Roasts: A Year's Worth of Mouthwatering Roasts, from Old-Fashioned Pot Roasts to Glorious Turkeys and Legs of Lamb by Betty Rosbottom (Chronicle Books, 2011). Copyright © 2011 by Betty Rosbottom. Photographs copyright © 2011 by Susie Cushner. All rights reserved. Used with permission of the publisher.
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