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1
Chop the olives and figs finely. Combine with other ingredients. Set aside until ready to prepare chicken. Can be refrigerated up to a week.
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2
Cut a pocket in each chicken breast, cutting to within one inch of the outside edge. Stuff each breast with the fig and olive mixture, and close with a toothpick or skewer. At this point, you can wrap and refrigerate the breasts for up to two days.
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3
Salt and pepper the stuffed breasts. Brown on both sides in a large skillet over medium high heat, and remove to a plate. While breasts are browning, dice the onion finely.
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4
In the same skillet, saute the onion until it's translucent and soft. Add the orange juice, lemon juice, rosemary and bay leaf and bring to a boil; lower heat to medium.
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5
Add the chicken breasts and any juices that have collected on the plate back to the skillet. Peel and segment one of the oranges and add the sections to the skillet. Add the olives as well. Cover and poach the chicken until done, about 15 minutes.
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6
Remove the breasts and increase heat to reduce pan sauce to the thickness you prefer.
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7
Slice the other orange, thinly, into horizontal slices. Plate the chicken over wild rice or the starch of your choice, add a spoonful of sauce, garnish with the sliced oranges.
