Chicken Breasts Stuffed With Figs & Goat Cheese

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4 large boneless, skinless chicken breast halves, fillets removed

2 1/2 teaspoons fresh thyme

Kosher salt and freshly ground pepper

1 cup diced fresh green or black figs (about 6 figs)

1/2 cup crumbled chilled goat cheese

2 tablespoons extra virgin olive oil

1/2 teaspoon minced garlic

4 slices pancetta or bacon, about 1/8 inch thick

1/2 cup dry white wine

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