Stuffed Roasted Chicken Breast

Make the fig jam :
Saute until lightly browned:
2-3 Tablespoons finely chopped onion
1 1/2 teaspoons dried thyme
2 Tablespoons sugar
salt and black pepper to taste

Add and cook and reduce until it becomes a syrup:
1/3 cup red wine
1 cup diced dried Black Mission figs
1 Tablespoon honey
1 Tablespoon red wine vinegar
Let cool.

Have ready:
2 cups fresh spinach, lightly sauteed with garlic
8 ounces best goat cheese

Trim 8-10 chicken breast halves and flatten a little with a mallet. Spread about 1 ounce each of the fig jam and goat cheese onto each breast. Top with a few fresh wilted spinach leaves. Start at one end and roll meat and filling. Secure with a wooden pick. Brown lightly in a saute pan with oil. Place on greased baking pan and bake about 20 minutes in a 375 degree oven to finish cooking. While chicken is in the oven make a simple pan sauce in the pan you used. Add some finely chopped shallots and cook until softened. Add a splash of white wine and cook until reduced by half. Add some butter and swirl pan until it melts. Slice chicken into medallions and place on serving plate. Drizzle with your pan sauce.