Tenderize chicken slightly. Make a slit in the chicken, making sure it is in the center and does not cut the breat completely in half.

Chop dried figs into small pieces. In small bowl, combine fig pieces, finely chopped rosemary, and goat cheese.

Divide into four portions and stuff each breast with a scoop.

Grease pan with spray or butter. Place stuffed chicken in pan. Drizzle melted butter on top along with a sprinkle of chopped rosemary.

Bake at 350 degrees for 30 minutes.

Chop bacon into 1 inch pieces and set aside. Chop Brussels sprouts into thirds, making sure they are on the thinner side. Chop onion into 1/2 inch thin strips.

Grease a baking sheet or bar pan with a drizzle of olive oil. Place veggies and bacon in the pan, drizzling 2 Tbsp olive oil on top, along with honey. Toss with hands.

Bake in oven at 400 degrees for 30-35 minutes (for veggies on the crispier side), making sure to stir two to three times.

Serve the chicken breast with a side of Brussels sprouts.