烤无花果山羊奶酪茴香鸡胸土豆

预热烤箱到190摄氏度。把所有填充物栏里的食材在小碗里混合均匀，然后先放在一边。
Preheat oven to 375 F. In a small bowl, stir together all ingredients for the filling. Set aside.

处理鸡胸肉。用锋利的刀横着从鸡胸肉最厚的部分切进去，切出一个3inch深1inch宽的口袋出来，等下往里填充材料。
Slide a sharp boning or paring knife horizontally into the thickest end of each chicken breast. Gently work the knife left and right, creating a pocket about 3 inches deep and 1 inch wide (slightly more or less depending on the size of the breast).

用手指轻轻的向鸡胸肉里填充山羊奶酪混合物。然后在鸡胸上撒上盐和黑胡椒。
Using your fingers, pack each pouch with half of the goat cheese mixture. Gently press the opening closed. Season the chicken with salt and pepper.

在另外一只锅(最好是平底锅)里加热一汤勺的橄榄油。
Heat 1 tablespoon olive oil in a skillet over medium heat.

加入鸡胸煎2~3分钟，直到鸡胸的两面都变成棕黄色。取出装盘放在一边。
Add the chicken breasts and cook 2 to 3 minutes per side or until golden brown. Transfer to a plate and set aside.

同时，用中火和桃心铸铁锅加热另外一汤勺橄榄油。
Meanwhile, heat remaining 1 tablespoon olive oil in the heart cocotte over medium heat.

油热了之后，加入小土豆。并用夹子将土豆切口翻到对着锅底的位置。撒葱和茴香碎，并加黑胡椒和盐在上面。
When the oil is hot, add potatoes and toss to coat. Using tongs, arrange the potatoes so the cut sides are down. Sprinkle fennel slices and shallot over the top; season with salt and pepper.

把无花果果酱放小盘子里，微波炉高火加热约10秒钟到温热就可以了。
Place fig jam in a small dish. Microwave on high for about 10 seconds or until warm.

把鸡胸肉放在蔬菜上面，刷无花果果酱。
Arrange chicken breasts on top of vegetables; brush with fig jam.

将不加盖的桃心锅放入烤箱，烤大约20分钟，或者土豆熟了鸡胸肉还是嫩嫩的状态就好了。
Place the cocotte, uncovered, in the oven and bake 20 minutes, or until potatoes are tender and chicken is cooked through.