Statler Chicken Breast Stuffed with Artichoke Hearts, Figs

4 12oz statler chicken breast
½ C dried figs, chopped
½ C canned artichoke hearts, chopped
1 t red onion, minced
1 t garlic, minced
1 T fresh fennel, chopped
½ C panko bread crumbs
½ C ®Cabot Cheddar Cheese, hand shredded
4 T butter, melted
2 T butter, not melted
½ t dried oregano
½ t dried thyme
½ t red pepper flakes
1 t fresh parsley, chopped
1 t fresh tarragon, chopped
2 T oil
1 C rich chicken stock
Steamed or Roasted Baby Carrots

In a mixing bowl, toss figs, artichokes, onion, garlic, fennel, cheese, bread crumbs, melted butter, oregano, thyme, pepper flakes, ½ the parsley and ½ the tarragon. Season and toss to mix thoroughly. In a heavy bottomed skillet, heat oil on high heat. Season chicken with salt and pepper. Place skin side down in skillet and sauté for 5-6 minutes or until golden and crispy. Turn the chicken over and repeat. Let cool at room temperature until easily handled with bare hands. Cut the chicken ¾ in half width wise and stuff evenly. Place in an oven proof casserole dish with chicken stock and remaining parsley and tarragon. Cook at °400 for 8-10 minutes or until cooked through. Add butter to stock and serve.