Instructions

1. Preheat the oven to 180°C.
2. Peel and finely chop the chestnuts, then chop the figs.
3. Using a tenderizer, flatten the chicken to 5mm thickness.
4. Put the bacon onto a chopping board, slightly overlapping each other.
5. Put the chicken breast on top, across the bacon and on the bottom end.
6. Scatter the chestnuts, thyme leaves and figs onto the middle of the chicken, then season with salt.
7. Roll up the chicken with the overlapped bacon, creating a thick sausage shape.
8. Lightly oil a non-stick frying pan and put the sausage in the pan - the line where the bacon overlaps should face downwards. Cook for about 5 minutes to seal the overlap, then turn the sausage over a few times, until it’s golden and crispy all over.
9. Now put the sausage into a small baking dish and cover with foil. Bake in the oven for about 20 minutes, or until the middle of the chicken is properly cooked through.