April 8th, 2012
Whisk together all ingredients for vinaigrette in a small bowl and set aside.
Sandwich chicken breasts between 2 layers of plastic wrap and pound them very thin with a meat cleaver or rolling pin.
Remove chicken breasts from plastic and season well on both sides with salt and pepper.
Heat a large sauté pan over medium heat. Unroll pancetta so it looks like big strips of bacon. Add it to pan and fry until fat is rendered, 3 to 4 minutes. Drain on paper towels.
Drizzle a tablespoon of olive oil into pan with pancetta drippings. Add chicken and pan-fry for 3 to 4 minutes on each side to brown breasts and cook them through. Use a spatula to remove chicken to paper towels with pancetta.
Add vinaigrette to sauté pan and heat for a few minutes, stirring to lift bits of pancetta and chicken from bottom of pan; take pan off heat.
To serve, arrange chicken on a platter. Scatter blue cheese, arugula, figs, and pancetta over. Drizzle dressing over everything and garnish with tarragon leaves.