Stuffed Chicken Breasts with Marsala, Figs, and Goat Cheese

This recipe was a contest winner and was prepared by Emeril Lagasse on Emeril Live in 2004.
The recipe isn't as hard to make as it looks. You can get it on the table in about 45 minutes. It is a great dish for company or can be be cut in half for a romantic dinner for two.
Serves 6


6 boneless, skinless chicken breasts
5 oz goat cheese
3 slices proscuito diced
1/2 cup dried mission figs, diced
1/2 cup sweet marsala wine
1/2 chicken stock
1/2 teaspoon orange zest
1/8 teaspoon nutmeg
4 tablespoons  butter
2 tablespoon cornstarch mixed in 1/4 cup water(optional)
3 tablespoons olive oil
salt and pepper to taste
4 fresh sage leaves
cooked poletna(recipe included)
Directions
 Heat a ¼ cup of the Marsala in a small sauce pan until it simmers. Add figs and remove from heat, set aside.  In a small bowl mix together goat cheese,   figs( reserving the wine for later), orange zest , proscuito, and nutmeg. Set aside.
Make a pocket in each chicken breast. Hold a breast flat with the palm of your hand, make an incision in the thickest part of the breast. Carefully pivot the knife to create a deep pocket, keeping the other side of the breast intact.
Stuff each breast with the cheese mixture. Secure with toothpicks if needed. Lightly season the outside of the breast with salt and pepper.
Heat the oil in large skillet. Brown the chicken on both sides, about 6-7 minutes. Remove the chicken from the pan. Deglaze the pan with all of  the marsala wine. Add the chicken stock, sage leaves, and butter.  Season with salt and pepper to taste. If desired, slightly thicken the sauce with the corn starch and water mixture. Drizzle it in a bit at a time until it reaches the desired consistency. Return the chicken to the pan, cover and simmer on med/low until the thickest part the chicken reaches 160 degrees, about 5-7 minutes.
Slice each breast crosswise and serve with polenta. Spoon sauce over all,, garnish with sage leaves.

Polenta
1 1/2 cup chicken stock
1 1/2 cup milk
1 1/2cup half and half
4 oz goat cheese
1/2 cup parmesan cheese
11/2 cup cornmeal
3 tablespoons butter
salt and pepper to taste
In a medium sauce pan, bring stock, milk and half and half to a boil. Season with salt and pepper. Wisk in cornmeal. Keep wisking until mixture thickens, about 3 minutes. Turn off heat and wisk in cheeses and butter. Serve immediately.