Filling - In a small bowl, mix the cream cheese, onion, figs, grapes, walnuts, garlic and thyme and set to the side. This works better at room temperature.
Chicken - Room temperature chicken. Cut a small pocket in each breast. Make it as big as you can so you can get as much of the filling in as possible. Season the chicken well with salt and pepper on both sides.
Stuff - Add the filling, as much as possible in the pocket and secure with a toothpick if necessary.
Coating - 3 steps to this - 1) flour in one pan; 2) eggs in a second dish; and, bread crumbs in the third. Dredge each of the stuffed breasts in the flour, then egg and finish in the bread crumbs coating the breast well.
Saute - To a large oven proof saute pan, add the butter and olive oil and bring to medium / medium high heat. Add the chicken and saute on each side until golden brown. Transfer to a 350 degree oven, middle shelf and continue to cook for another 10-15 minutes to finish cooking. Cooking time will vary depending on the size of the chicken breast.
Sauce - While your chicken cooks, make the sauce. In a small sauce pan, add the onion, garlic and cream and simmer on medium heat for about 10 minutes. The cream will reduce and naturally thicken. Remove the garlic and then add in the cheese and continue on medium heat until the cheese is melted, add in the parsley and set to the side. This is perfect to make as the chicken is cooking. It doesn't take long at all.
Serve - After the chicken comes out, make sure to cover it with foil and let it rest before serving. I love to serve this over a rice blend of white and wild and then drizzle with the blue cheese sauce. As mentioned above, if it is a large breast, you may want to cut it into 2-3 pieces rather than a whole breast per person. ENJOY!