Chicken Breast with Fig Filling
Rinse chicken breasts, pat dry and cut a pocket into the side. Chop figs coarsely and mix with Madeira. Let rest for about 10 minutes. Then stuff soaked figs in the chicken pockets and secure with toothpicks.
Season with salt and pepper and fry in hot oil on both side over low heat for 6-8 minutes turning occasionally. Finally, add butter and paprika and stir chicken breasts in it.