CHICKEN BREASTS WITH FETA AND FIGS

Steps:

• One at a time, place each chicken breast between pieces of plastic wrap or parchment and lightly pound with a mallet until it is 1/2 to 3/4 inch thick. Chicken breasts should be of uniform thickness.
• Place chicken breasts in a bowl, season with salt and pepper and toss with rosemary, garlic and 2 tablespoons olive oil. Cover bowl and refrigerate for 30 minutes to an hour.
• Place oven on lowest setting, around 200 degrees. Cook the chicken: Heat a large cast-iron skillet or grill pan over high heat for 5 minutes. Add remaining olive oil to pan and reduce heat to medium-high. Turn over chicken breasts in marinade to coat them, then add them to the pan, rounded side down. Cook for 4 to 5 minutes on one side, until cooked halfway through.
• Turn chicken breasts over and carefully arrange feta on top, dividing it equally among the 4 breasts. Sprinkle about 1/4 teaspoon thyme leaves over feta on each breast. Cook 4 to 5 minutes, until breasts are cooked through. Feta will warm but will not melt. Transfer to a baking sheet and keep in warm oven while you cook the figs.
• Add wine to pan and scrape with a wooden spoon to deglaze the bottom. Boil wine until it has reduced by half, then add figs, honey and remaining thyme. Cook, stirring, until figs break down and begin to look jammy, about 3 minutes. Remove from heat.
• Serve chicken breasts with fig compote on side and garnish with rosemary sprigs.