Ingredients

• 3 tablespoons fig jam
• 1/2 teaspoon chopped fresh thyme
• sea salt and freshly ground pepper
• 4 6-ounce skinless, boneless chicken breasts
• 1 cup shredded gruyere cheese
• 8 slices of uncured turkey bacon
• 5 tablespoons extra-virgin olive oil
• 1 shallot, minced
• 1/2 teaspoon dijon mustard
• 2 tablespoons white wine vinegar

Directions

1. Mix the jam, thyme, and salt and pepper to taste in a bowl.
2. Lay out a long piece of plastic wrap on a cutting board. Place the chicken on the plastic and brush half of the jam mixture evenly on top of each breast.
3. Mound a quarter of the cheese on each piece of chicken, then wrap 2 slices of bacon around each breast to cover the cheese.
4. Place another piece of plastic over the chicken and gently pound with a mallet or heavy skillet until about 1/4 inch thick.
5. Heat 2 tablespoons olive oil in a medium nonstick skillet over medium-high heat. Add the chicken and cook until golden and crisp, 3 to 4 minutes. Turn and cook on the other side until cooked through but still moist, 3 to 4 more minutes.
6. Meanwhile, whisk the shallot, mustard, vinegar and the remaining jam mixture in a medium bowl. Slowly whisk in the remaining 3 tablespoons olive oil to make a smooth dressing.
7. Place each piece of chicken on a plate and drizzle with dressing.
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