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1
Preheat the oven to 400F.
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2
Place the chicken breasts, smooth side up, on a work surface with the thickest portion to your right.
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3
Butterfly the breast by cutting through the thick side toward the tapered side so that you can open the breast like a book.
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4
Sprinkle the butterflied chicken breasts inside and out with 1/2 tablespoon of the thyme leaves, a pinch of salt, and a grinding of pepper.
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5
In a small bowl combine the remaining 1/2 tablespoon thyme, the figs, the goat cheese, 1 tablespoon of the olive oil, the garlic, 1/2 teaspoon salt, and a grinding of black pepper, to combine.
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6
Spoon the stuffing onto one side of each chicken breast, dividing it evenly.
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7
Close the chicken over the stuffing.
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8
Wrap a slice of pancetta around each chicken breast.
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9
Hold the breast closed and the pancetta in place with a toothpick or a small metal skewer.
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10
Oil a large (about 13 x 9-inch) shallow flameproof baking pan with the remaining 1 tablespoon olive oil.
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11
Place the chicken breasts in the pan and roast in the oven for 10 minutes.
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12
Turn and roast the other side until cooked through, about 10 minutes.
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13
Remove the pan from the oven; transfer the chicken to a serving platter and cover with foil.
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14
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.
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15
Drizzle the wine over the chicken, and serve.
