Chicken breast with fig stuffing

Ingredients:

• 1 chicken breast
• 2 tablespoons olive oil, divided
• 1 small raw pork sausage, casing removed
• 0.5 cups of chopped mushroom mixture
• 1/4 cup fig halves
• 1/8 cup honey or maple syrup
• Truffle oil, to taste
• Special equipment: kitchen string or toothpicks

Preparation:

1. Preheat oven to 175°C. Take the chicken breast and pound it flat, then season with salt and pepper on both sides.
2. Heat 1 tablespoon of olive oil in a large skillet over medium heat and add the sausage. Break up the sausage pieces with a spoon and cook until golden brown. Transfer the sausage to a bowl.
3. Add the mushrooms to the hot pan, season with salt to taste, and sauté until soft. Then add the figs and sauté for 2-3 minutes. Season with salt and pepper to taste, remove from the heat, and let the filling cool. Return the sausage to the pan and stir to distribute the ingredients evenly.
4. Place the filling on the chicken breast, on the side closest to you. Roll the chicken into a tight roll. Tie with kitchen string or secure with toothpicks.
5. Heat the remaining olive oil in an oven-safe skillet over medium heat. Add the chicken roulade and sear on all sides until golden brown. Place the skillet in the oven and bake for 10 minutes. Remove the chicken from the oven and drain the fat from the skillet. Brush the chicken with honey or maple syrup, drizzle with truffle oil, and serve.