Chicken Breast Stuffed With Figs & Goat Cheese

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4 bone-in, skin-on chicken breasts, 1 1/2 pounds total

1 teaspoon sea salt or kosher salt

1 teaspoon freshly ground black pepper

3 ounces soft goat cheese

1/2 teaspoon herbes de Provence or fresh minced thyme

2 tablespoons minced red onion

12 figs, stems trimmed

2 teaspoons extra virgin olive oil

1/3 cup Pinot Noir

2 teaspoons butter

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