Ingredients

• 4 x 200g chicken breast fillets (skin on) (see note)
• 1 tablespoon olive oil
• 2 buffalo mozzarella balls (see note) or 6 bocconcini, torn into bite-sized pieces
• 4 prosciutto slices, torn
• 2 cups rocket leaves

Spiced figs

• 1 cup (220g) caster sugar
• 1 1/2 cups (375ml) dry red wine
• 1/2 cup (125ml) balsamic vinegar
• 1 cinnamon quill
• 6 cardamom pods
• 6 peppercorns
• 2 star anise
• 2cm piece ginger, thinly sliced
• 4 lemon slices
• 8 fresh figs

Method

• Step 1 For the figs, place all ingredients except figs in a saucepan over medium-high heat. Simmer for 10 minutes, then add figs and simmer for a further 3 minutes or until figs soften slightly. Remove figs with a slotted spoon and set aside. Return pan to the heat and simmer liquid for 4-5 minutes until reduced to 1 cup. Remove from heat, return figs to pan, then allow to cool. (The figs can be made up to 2 days in advance.)
• Step 2 Preheat oven to 180°C. Season chicken. Heat oil in an ovenproof pan over medium heat. Cook chicken for 3-4 minutes each side until golden. Transfer to the oven for 5 minutes or until cooked through. Rest while you prepare the salad ingredients.
• Step 3 Remove figs from syrup and halve. Slice the chicken into strips. Arrange chicken, figs, mozzarella, prosciutto and rocket on a serving platter. Drizzle with some of the spiced fig syrup, then season and serve.